Sunday March 13. 2016

Shrimp Bisque 8

Beet Salad 11

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

Arugula Salad 11

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

Zucchini Pasta 12

with chickpeas in a marinara sauce

Sea Scallops Oreganata 14

Rigatoni Fagioli 21

escarole & beans in garlic & oil

Homemade Tagliatelle Bolognese 22

fresh pasta with peas & a dollop of ricotta

Short Rib Ravioli Au Poivre 24

in a creamy peppercorn sauce

Fettuccini Di Vinci 25

sea scallops & mushrooms in a light pink sauce

Free Range Chicken 24

oven roasted partially de-boned chicken in garlic & olive oil served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

double cut pork chop sautéed in a creamy peppercorn sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

Branzino Livornese 25

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

Monkfish Scampi 27

monkfish scaloppini sautéed with garlic in a white wine sauce served over linguini fini