Wednesday February 10, 2016

Italian Wedding Soup 7

chicken meatballs, spinach &  escarole in a chicken broth

Arugula & Truffle Bar Pie 11

baby arugula, fresh burrata cheese, shaved reggiano & truffle vinaigrette

Stuffed Artichoke 10

Beet Salad 11

mixed greens, beets, carrots, tomatoes & goat cheese in a vinaigrette

Paccheri Bolognese 21

homemade pasta with peas in a fresh bolognese sauce

Orrechiette Calabrese 22

crumbled spicy sausage in a fresh tomato ragu sauce topped with shaved reggiano cheese

Whole Wheat Linguini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Risotto Di Mare 27

shrimp, clams, mussels, calamari & tomatoes in a white wine sauce

 Chicken Gimignano 23

breaded chicken cutlet topped with spinach, melted mozzarella & a sherry wine demi glaze with mushrooms served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Cardinale 27

battered veal topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Orange Roughy Almondine 26

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

Monkfish Fra Diavolo 27

monkfish scaloppini sautéed in a spicy marinara sauce with clams & cannellini beans served over linguini fini