Friday October 23, 2015

New England Clam Chowder 8

Arugula Salad 11

baby arugula, red onions, fresh tomatoes & shaved reggiano in lemon & olive oil

Stuffed Artichoke 12

Brussel Sprout Bar Pie 11

brussel sprouts, caramelized onions, ricotta & bacon

Octopus Salad 12

potatoes, red onions & arugula in lemon & olive oil

Homemade Tagliatelle Fagioli 20

escarole & cannellini beans with garlic & oil

Lasagna Rollatini 19

ground chicken, vegetables & ricotta topped with melted mozzarella in a light tomato sauce

Beef Braciole 27

braised beef in a ragu sauce served over homemade tagliatelle

Risotto Di Mare 27

shrimp, clams, calamari, mussels, sea scallops & fresh tomatoes in a lemon white wine sauce

Free Range Chicken 24

oven roasted partially de-boned chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served with mashed potatoes

Salmon Oreganata 26

Broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Baked Orange Roughy 27

baked filet topped with crabmeat in a lemon beurre blanc sauce served with grilled asparagus & rice

Montauk Yellow Fin Tuna 28

pan seared filet topped with a ginger garlic sauce served with broccoli rabe & rice