Saturday October 24, 2015

New England Clam Chowder 8

Fried Zucchini Chips 8

Arugula Salad 11

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

Stuffed Artichoke 12

Octopus Salad 12

potatoes, red onions & arugula in lemon & olive oil

    Lasagna Rollatini 19

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

Dirty Risotto 23

crumbled sweet & spicy sausage, pancetta, mushrooms, onions & peppers in a light cream sauce

Homemade Tagliatelle Gamberetti 24

shrimp, broccoli rabe & cannellini beans in garlic & oil

Pork Braciole 24

braised pork in a ragu sauce served over homemade tagliatelle with shaved reggiano cheese

Free Range Chicken 24

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

Veal Chop Au Poivre 30

porter house cut veal chop in a creamy peppercorn sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared filet topped with cajun spices & fresh lemon served with grilled asparagus & rice

Baked Orange Roughy 27

baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & rice

Montauk Yellow Fin Tuna 28

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