Aragosta

Starters

• $7.00

  Caprese

  Fresh Mozzarella with sliced Kumato Tomato, fresh Basil, and Garlic infused olive oil. Drizzled with Balsamic Vinegar glaze
• $9.00

  Prosciutto con Melone

  Thin sliced Parma Prosciutto over fresh Cantaloupe
• $11.00

  Calamari Fritti

  Breaded calamari rings & tentacles quick fried and served with Santa Monica cocktail sauce & Lemon
• $9.00

  Steamed New Zealand Mussels

  1⁄2 Lb. Blue Mussels steamed in Chef's special garlic broth. Served with dipping bread
• $9.00

  Shrimp Cocktail

  5 Jumbo Tiger Prawns with Santa Monica cocktail sauce & Lemon
• $10.00

  Escargot

  1⁄2 Dozen snails baked in French Garlic Butter
• $9.00

  Lobster Mac & Cheese

  Barilla Elbow pasta baked in Lobster Sauce with rich Parmesan & Swiss
• $14.00

  Pate of Foie Gras

  Pate of Duck Liver with a hint of Port flavor. Served with sliced tomato, green onion, red pepper, Duck confit, and lightly toasted bread

Soup & Salad

• $11.00

  Lobster Bisque

  Soup of the house made with Spanish Sherry
• $10.00

  French Onion Soup

  Traditional French style Onion soup with a dash of Cognac, topped w. melted cheese on toast
• $6.00

  Garden Dinner Salad

  Fresh greens with Champagne flowered dressing

• Classic Caesar

  Traditional Caesar salad tossed with anchovy paste, creamy Caesar dressing, shaved Parmesan and garlic croutons.

Pasta

• $19.00

  Penne Alfredo

  Barilla Italian pasta tossed in creamy Alfredo sauce. Wine recommendation: Dry Creek Sauvignon Blanc
• $32.00

  Risotto Tartufo with Grilled Prawns

  Creamy risotto with Black truffle surrounded with lobster sauce and topped with 6 grilled prawns Wine recommendation: Roaderer Sparkling Wine
• $32.00

  Lobster Ravioli

  Large ravioli pasta stuffed with lobster meat served over lobster sauce With a slice of Lobster Tail and topped with Parmesan Wine recommendation: Jordan Chardonnay

Seafood

• $28.00

  Alaskan Salmon

  Fresh, wild cut filet lightly blackened, seared & oven-broiled. Served over seafood sauce Wine recommendation: Snoqualmie Chardonnay
• $36.00

  Chilean Sea Bass

  Fresh filet pan-seared and finished in the oven. Served over seafood sauce, topped with lemon and a bit of caviar. Wine recommendation: Jordan Chardonnay
• $36.00

  Colossal Sea Scallops

  U8 Scallops Seared and Served with your choice of Linguine Alfredo, Marinara or Aglio & Olio Wine recommendation: Santa Margarita Pinot Grigio

• Surf & Turf Platter for Two

  Wine recommendation: Meiomi Pinot Noir

• Aragosta Lobster Tail

  Wine recommendation: Jordan Chardonnay

Entrees

• $28.00

  Duck Legs Confit 7 oz.

  Confit de Canard- Confiting is the method of preserving duck meat in its own fat through long-time heating and following quickly roasting until golden crisp skin, served with onions mashed potato and champagne red cabbage
• $28.00

  Hungarian Tenderloin Goulash

  Beef tenderloin tips Stewed in Hungarian Paprika sauce. Served with dill & goat cheese mixed Spaetzle Little Spicy! Wine recommendation: Wilde Horse Merlot
• $28.00

  Lamb Osso Bucco

  Rear Lamb Shank braised with carrot & celery. Drizzled with demi-glace Wine recommendation: Sterling Merlot
• $36.00

  Rack of Lamb

  New Zealand prime Lamb served with Mint Sauce Wine recommendation: Earthquake Petit Syrah
• $47.00

  Aragosta Filet Mignon

  Filet Mignon topped w. Asparagus, Béarnaise sauce& sliced Lobster Meat Wine recommendation: Charles Krug Cabernet
• $36.00

  Filetto Gorgonzola

  Italian style filet mignon topped with steak sauce and Gorgonzola cheese Wine recommendation: Earthquake Petit Syrah
• $39.00

  Filet Mignon Boston

  Filet mignon topped with Port reduction and grilled Prawn Wine recommendation: Charles Krug Cabernet

• Chateaubriand cut for one or two person

  10 or 20 oz. Angus tenderloin sliced and served over cabernet sauce Wine recommendation: Charles Krug Cabernet
• $59.00

  The Real Foie Gras

  3 of 2oz. sliced from whole Rouige duck liver, seared, baked with caramelized onions- mashed potato Wine recommendation: Tokaji Aszu 5 puttonyos