Wednesday, March 23, 2016

Grilled Zucchini 6

topped with whipped ricotta, parmesan cheese & lemon zest

Vegetable Lentil Soup 7

with roasted chicken

Cauliflower Oreganata 9

fresh tomatoes, seasoned breadcrumbs in a lemon wine sauce

Arugula Salad 11

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

Stuffed Calamari Marinara 10

vegetable & calamari stuffed in a  marinara sauce

Homemade Cavatelli Primavera 22

grilled chicken & seasonal vegetables with garlic & oil

Homemade Pappardelle Pomoroso 23

shrimp, fresh plum tomatoes, roasted garlic & basil in a light tomato sauce

Whole Wheat Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Fettuccini Di Vinci 25

sea scallops & mushrooms in a pink sauce

Chicken Gimignano 23

breaded chicken cutlet topped with spinach, mushrooms & mozzarella in a demi-glaze served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 25

sautéed double cut pork chop in a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Cod Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette

Almond & Parmesan Encrusted Branzino 27

pan seared filet with parmesan crust topped with a lemon beurre blanc sauce served with spinach & a potato croquette