Thursday January 7, 2016

Fried Peppers 7

sautéed peppers, olives & capers in garlic & oil

Vegetable Stuffed Mushrooms 8

in a lemon wine sauce

Cucina Salad 11

Romaine, tomatoes, hearts of palm, cucumbers, prosciutto, pecans & goat cheese in a vinaigrette

Arugula Salad11

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

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

Beef Braciole 27

braised beef in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Free Range Chicken 24

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

Pork Chop Vinegar Peppers 25

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

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 & a potato croquette

Cod Al Forno 28

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