Saturday October 8, 2016

Split Pea Soup 8

with smoked ham bone

Stuffed Pepper 9

ground beef, rice & vegetables topped with mozzarella in a light tomato sauce

Beet Salad 11

mixed greens, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Seafood Salad 11

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

Fettuccini Langostino 26

fresh lobster meat, shiitake mushrooms, peas & sun-dried tomatoes in a pink sauce

Free Range Chicken 24

cut up oven roasted chicken with potatoes & vinegar peppers in a white wine sauce served with mixed vegetables

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 mixed vegetables & rice

Grilled Swordfish 27

grilled greek style swordfish served with fresh lemon, served with broccolini & rice

Sea Scallops Au Poivre 28

bacon wrapped sea scallops in a creamy peppercorn sauce served with spinach & rice

Marinated Rib Eye 36

grilled marinated rib eye topped with crispy onions served with broccolini & a potato croquette