Friday. October 7, 2016

Split Pea Soup 8

with smoked ham bone

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

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

Rigatoni Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Fusilli Artista 23

chicken, shiitake mushrooms, peas & sun-dried tomatoes in a cream sauce

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 & mashed potatoes

Pork Chop Pizzaiola 26

sautéed double cut pork chop with peppers & onions in a light sherry tomato 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 Livornese 26

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

Blackened Swordfish 27

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

Rib Eye Au Poivre 35

grilled peppercorn encrusted rib eye topped with a creamy peppercorn sauce served with broccolini & mashed potatoes