Wednesday January 6, 2015

Vegetable & Orzo Soup 7

with roasted chicken

Panzanella Salad 10

tomatoes, red onions, cucumbers & grated parmesan cheese red wine vinaigrette

Arugula Salad11

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

Stuffed Artichoke 10

Farfalle Fagioli 20

escarole & cannellini beans in garlic & oil

Homemade Gnocchi Bolognese 21

with peas

Fusilli Santa Lucia 23

crumbled sweet sausage, peas & mushrooms in a light pink sauce

Lobster Ravioli 24

chopped asparagus & tomatoes in a champagne cream sauce

Free Range Chicken 24

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

Pork Chop Vinegar Peppers 25

sautéed double cut pork chop topped with cherry peppers with a balsamic reduction served with mixed vegetables & mashed potato

Veal Cardinale 27

battered veal topped with breaded eggplant, prosciutto & melted mozzarella in sherry wine light tomato sauce served over rigatoni

Salmon Oreganata 26

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

Parmesan Encrusted Cod 27

pan-seared cod with fresh herbs & parmesan cheese topped with a lemon beurre blanc sauce served with sautéed spinach & mashed potato