Saturday October 29, 2016

Escarole & Bean Soup 7

with roasted chicken

Rice Balls 7

served with marinara sauce

Stuffed Artichoke 10

Burrata 10

served with chopped tomatoes & crostini’s topped with olive oil

Arugula Salad 11

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

Fusilli Bolognese 20

topped with a dollop of ricotta

Whole Wheat Linguini Fagiole 21

escarole & cannellini beans in garlic & oil

Spaghetti Carbornara 22

pancetta, peas & parmigiano cheese

Homemade Tagliatelle Pomoroso 26

fresh lobster meat, roasted garlic, basil & plum tomatoes in a light tomato sauce

Free Range Chicken 24

oven roasted partially de-boned cut up chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Branzino Al Forno 28

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

Mahi Mahi Livornese 27

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