Tuesday October 27, 2015

New England Clam Chowder 8

Zucchini Pasta 12

with a fresh Pomodoro sauce

Arugula Salad 11

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

Chicken Vodka Bar Pie 11

Cucumber & Feta Salad 9

with red wine vinegar

Capellini Due Mare 24

shrimp, fresh tomatoes, roasted garlic & basil in a white clam sauce

Pork Braciole 24

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

Risotto Langostino 26

fresh lobster meat & peas in a light pink sauce

Chicken Francoli 23

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

Pork Chop Au Poivre 25

sautéed double cut pork chop topped with a creamy peppercorn sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 27

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Baked Orange Roughy 26

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

Branzino Al Forno 27

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette