Thursday October 6, 2016

Chicken Vegetable Soup 7

Vegetable Stuffed Mushrooms 8

topped with a lemon wine sauce

Panzanella salad 9

tomatoes, cucumbers, red onions, croutons & grated parmesan cheese in a red wine vinaigrette

Arugula Salad 11

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

Stuffed Artichoke 10

Farfalle Fagiole 21

broccolini, cannellini beans & tomatoes in garlic & oil

Dirty Risotto 23

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

Fusilli Calabrese 23

fresh pasta with beef braciole & crumbled sweet sausage in a ragu sauce topped with shaved reggiano cheese

Capellini Pomoroso 26

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

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank ina vegetable stew served over risotto

Veal Sorrentino 28

sautéed veal topped with grilled eggplant, prosciutto & mozzarella topped with a lemon wine sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Branzino Almondine 26

baked filet topped with almonds in a lemon wine sauce served with spinach & roasted potatoes

Blackened Swordfish 27

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with broccolini & roasted potatoes