Monday October 10, 2016

Arugula Salad 11

baby arugula, grape tomatoes, red onions & shaved reggiano with lemon & olive oil

Fennel with Butter 6

topped with parmesan cheese

Scallops Au Poivre 14

bacon wrapped sea scallops topped with an au poivre sauce

Stuffed Pepper 8

ground beef, rice & vegetables topped with mozzarella in a light tomato sauce

Stuffed Artichoke 9

Combo Della Casa 20

oven baked lasagna, eggplant rollatini &  a meatball in a marinara sauce

Fusilli Natalie 22

crumbled sweet sausage, escarole, cannellini beans & fresh tomatoe in garlic & oil

Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Fettuccini Langostino 26

fresh lobster meat, shiitake mushrooms, peas & sun-dried tomatoes in a pink sauce

Free Range Chicken 24

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

Veal Monte Bianco 27

breaded veal cutlet topped with spinach & melted mozzarella in a lemon wine sauce with shiitake mushrooms served with a potato croquette

Salmon Oreganata 26

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

Branzino 26

pan seared filet topped with capers in a lemon wine sauce served with mixed vegetables & a potato croquette

Marinated Rib Eye 36

grilled marinated rib eye topped with crispy onions served with mixed vegetables & a potato croquette