Wednesday October 5, 2016

Chicken Vegetable Soup 7

Arugula Salad 11

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

Stuffed Artichoke 10

Cucumber & Feta Salad 9

Eggplant Caponata 9

grilled eggplant, hot & sweet peppers, capers, olives, tomatoes, roasted garlic & olive oil

Homemade Cannelloni 19

shredded pork, spinach, mozzarella & ricotta topped with a béchamel sauce & melted mozzarella

Farfalle Alla Rabe 23

grilled chicken, broccoli rabe, sun-dried tomatoes, cannellini beans, garlic & olive oil

Fettucini Tre Mare 25

fresh clams, sea scallops & mussles in a pink sauce

Dirty Risotto 23

crumbled sweet & spicy sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Free Range Chicken 24

partially de-boned chicken roasted with garlic & rosemary with a brown demi glaze served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank ina vegetable stew served over risotto

Salmon Oreganata 26

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

Orange Roughy Livornese 26

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

Cod Al Forno 28

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