Monday, March 14, 2016

Shrimp Bisque 8

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

Homemade Tagliatelle Bolognese 22

fresh pasta with peas & a dollop of ricotta

Rigatoni Perfumata 23

crumbled spicy sausage, broccoli rabe, sun-dried tomatoes in garlic & oil

 Fettuccini Primavera 24

grilled chicken & seasonal vegetables with a light marinara sauce

Risotto Di Mare 27

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

Free Range Chicken 24

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

Pork Osso Buco 25

braised pork shank in a vegetable stew served over risotto

Veal Siciliano 26

 breaded veal cutlet, breaded eggplant, prosciutto & melted mozzarella in a light tomato sauce served over gnocchi

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