Main Courses

Main Courses

  • OUR PASTA

  • ORRECHIETTE PASTA

    tossed with chicken breast, chorizo sausage, escarole& parmesan cheese

  • LINGUINE "VONGOLE"

    middle neck clams, garlic, white wine & lemon sauce, red crushed peppers

  • PAPPARDELLE PASTA

    chanterelle mushroom sauce, diver sea scallops, truffle pearl caviar

  • THREE CHEESE RAVIOLI

    topped with escargot, garlic cream sauce, fresh chives

  • LINGUINE PASTA

    calamari, rock shrimp, escarole, cherry peppers, white wine garlic & parmesan cheese

  • PENNE ARABIATTA

    spicy marinara tomato sauce, topped with jumbo shrimp

  • EGG PAPPARDELLE "TELEFONO"

    mozzarella cheese & sautéed eggplant, diced tomato, pink cream sauce

  • MEAT & POULTRY

  • BRAISED OSSO BUCO

    served with creamy polenta & sweet peas, natural au jus

  • *BARREL CUT FILET MIGNON

    8oz, prime, gratin dauphinois asparagus, side of béarnaise sauce

  • *NEW YORK STRIP STEAK

    12oz, prime, grilled, green peppercorn sauce and La Cigale pommes frites

  • *GRILLED LAMB CHOPS

    lemon roasted potatoes & broccoli florets, rosemary demi-glace

  • TRADITIONAL COQ AU VIN

    mushrooms, bacon, pearl onions, potatoes, natural au jus

  • ROASTED HALF DUCK

    sweet mashed potato & asparagus, cassis liquor reduction

  • ALL NATURAL CHICKEN BREAST "FRANCESE"

    potato puree & green beans, lemon caper sauce

  • FISH & SHELLFISH

  • DOVER SOLE, DEBONED TABLESIDE

    potato puree, haricots verts, sie of Meuniére sauce

  • P.E.I MUSSELS

    classic marinieres (white wine, shallots, tomatoes & basil), saffron cream (fennel, cream & parsley), mustard cream (stone ground mustard & cream), side of hand cut crispy pommes frites

  • MEDITERRANEAN BRANZINI

    skin on, with braised fennel, roma tomato, olive tapenade, basil oil

  • RAINBROW TROUT ALMONDINE

    saffron rice, haricots verts, Meuniere sauce

  • SCOTTISH SALMON

    served with risotto cake, haricots verts, citrus beurre blanc sauce

  • LINGUINE PASTA

    sautéed calamari, escarole, rock shrimp, cherry peppers, white wine garlic sauce

  • SHRIMP & SCALLOPS PROVENCAL

    spinach, hearts of palms & tomatoes, Pernod liquor

  • *AHI TUNA

    sesame crusted & seared, artichoke hearts, tomato, feta cheese, kalamata olives, basil oil, wasabi cream

  • LA CIGALE CIOPPINO

    a medley of available daily fish & shellfish, saffron white wine broth, side of rouille

 

Indulge your tastes and excite your senses with our nightly dinner specials. Let one of our servers inform you of the chef’s choice this evening.

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*May contain raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase you risk of foodborne illness, especially if you have a medical condition. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.