Monday, April 18, 2016

Stuffed Baby Eggplant 8

eggplant & chickpeas stuffing topped with marinara sauce & grated cheese

Quinoa Salad 11

chopped romaine lettuce, cucumbers, tomatoes, chickpeas, carrots, tri-color quinoa & feta cheese with an apple cider vinaigrette

Primavera Bar Pie 10

white bar pie topped with seasonal vegetables & a balsamic glaze

Arugula Salad 11

tomatoes, red onions & shaved reggiano with lemon & olive oil

Lobster Ravioli 22

fresh tomatoes & basil in a champagne cream sauce

Homemade Paccheri Calabrese 22

beef braciole & crumbled spicy sausage in a ragu sauce topped with a dollop of ricotta

Farfalle Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes with garlic & oil

Capellini Due Mare 24

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

Chicken Picatta 23

sautéed chicken with artichoke hearts & capers in a lemon white wean sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served over escarole

Cod Livornese 27

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

Branzino Al Forno 28

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