Thursday Januaray 21, 2016

Orzo Soup 7

chicken & vegetables

Chicken Parm Spring Rolls 8

White Bar Pie 10

grilled zucchini, ricotta & mozzarella

Arugula Salad 11

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

Homemade Tagliatelle 20

in a fresh Bolognese sauce with a dollop of ricotta

Cavatelli Santa Lucia 22

crumbled sweet sausage, peas & mushrooms in a pink sauce

Capellini Due Mare 24

shrimp & broccoli rabe in garlic & oil

Risotto Di Mare 27

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

Free Range Chicken 24

organic partially de-boned chicken roasted in garlic & olive oil served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Cardinale 27

sautéed veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served over rigatoni

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

Orange Roughy Livornese 26

sautéed filet topped with capers, red onions & olives in a light tomato sauce served with mixed vegetables & a potato croquette

Monkfish Scampi 27

monkfish scaloppini sautéed with garlic & white wine served over linguini fini