Saturday November 21, 2015

Cream Of Broccoli Soup 7

Arugula Salad 11

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

                                                                      Stuffed Artichoke 11

Beet Salad 11

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

Pulpo Salad 13

octopus, potatoes & red onions with lemon & olive oil

 Rigatoni Calabrese 22

fresh pasta in a pork ragu sauce topped with ricotta

Homemade Cavatelli All Rabe 23

grilled chicken, broccoli rabe, sun-dried tomatoes & cannellini beans 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 mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella cheese topped with cognac demi glaze with a touch of cream & shiitake 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

Blackened Salmon 26

pan-seared cajun spiced filet topped with a lemon beurre blanc served with mixed vegetables & mashed potatoes

Branzino Al Forno 26

battered filet topped fresh tomatoes, roasted garlic & basil in a lemon wine sauce served over risotto

Monkfish Scampi 27

monkfish scaloppini  medallions sautéed in garlic & white wine over capellini