Sunday October 25, 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

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Lasagna Rollatini 19

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

Risotto Primavera 23

chicken & seasonal vegetables in a light pink sauce

Homemade Tagliatelle Gamberetti 24

shrimp, broccoli rabe & cannellini beans in garlic & oil

Pork Braciole 24

braised pork in a ragu sauce served over fusilli calabrese with shaved reggiano cheese

Chicken Francoli 23

sautéed chicken topped with shiitake mushrooms in a cognac brown demi-glaze served with mixed vegetables & mashed potatoes

Pork Chop Pizziaola 25

sautéed double cut pork chop topped with onions & peppers in a light tomato sauce 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

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & mashed potatoes

Baked Orange Roughy 26

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

Montauk Yellow Fin Tuna 28

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