Friday November 20, 2015

Cream Of Broccoli Soup 7

Arugula Salad 11

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

                                                                      Stuffed Mushrooms 8

vegetable stuffed mushrooms topped with a lemon wine sauce

Beet Salad 11

mixed greens, beets, tomatoes, carrot & goat cheese topped with vinaigrette

Pulpo Salad 13

octopus, potatoes & red onions with lemon & olive oil

Sausage & Pecorino Ravioli 21

homemade raviolis with mushrooms & peas in a pink sauce

Pappardelle Calabrese 22

fresh pasta in a pork ragu sauce topped with ricotta

Whole Wheat Liniguini Primavera 23

grilled chicken & seasonal vegetables with garlic & oil

Risotto Di Mare 27

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

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil served with sautéed escarole & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella cheese topped with a marsala sauce with mushrooms served with mixed vegetables & mashed potatoes

Veal Piccata 27

sautéed scaloppini topped with artichoke hearts & capers in a lemon wine 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 & rice

Orange Roughy Livornese 26

broiled filet with red onions, capers & black olives in a light tomato sauce served with mixed vegetables & rice

Monkfish Scampi 27

monkfish medallions sautéed in garlic & white wine over capellini