Wednesday October 12, 2016

Split Pea Soup 7

with smoked ham bone

Arugula Salad 11

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

Eggplant Caponata 8

Cauliflower Oreganata 9

topped with seasoned breadcrumbs in a lemon wine sauce

Fusilli Calabrese 22

pan-fried meatballs & crumbled sweet sausage in a light tomato sauce topped with shaved reggiano

Capellini Gamberetti 24

shrimp, broccoli rabe & tomatoes in garlic & oil

Risotto Langostino 26

fresh lobster meat, shiitake mushrooms & peas in a pink sauce

Free Range Chicken 24

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

Marinated Pork Chop 26

grilled marinated double cut pork chop topped with caramelized onions served with broccoli rabe & roasted potatoes

Veal Zingara 27

sautéed veal scaloppini topped with prosciutto & artichoke hearts in a sherry wine demi-glaze served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in in a lemon wine sauce served with mixed vegetables & roasted potatoes

Branzino Almondine 26

 broiled filet topped with toasted almonds in a lemon wine sauce served with mixed vegetables & roasted potatoes

Sea Scallops Au Poivre 28

bacon wrapped sea scallops topped with a creamy peppercorn sauce served with sautéed spinach & roasted potatoes