Wednesday. April 20, 2016

Calamari alla Rabe 12

fried calamari, broccoli rabe, hot green peppers

Quinoa Salad 11

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

Chicken & Broccoli Rabe Bar Pie 11

white bar pie topped with chicken cutlet, broccoli rabe, cherry peppers & a balsamic glaze

Arugula Salad 11

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

Homemade Cavatelli Amatriciana 21

pancetta, onions, roasted garlic & basil in a light plum tomato sauce topped with shaved reggiano cheese

Lobster Ravioli 22

fresh tomatoes & basil in a champagne pink sauce

Farfalle Alla Rabe 23

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

Spaghetti Verde 24

shrimp, escarole, string beans, peas & zucchini in a white wine sauce

Chicken Gimignano 23

breaded chicken cutlet topped with spinach, melted mozzarella & a brown demi with mushrooms served over mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Grilled Veal Chop 29

porterhouse cut veal chop topped with sautéed pepper & onions served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

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

Orange Roughy Livornese 26

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

Cod Al Forno 27

broiled filet topped with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & mashed potatoes