Saturday April 23, 2016

Organic Broccoli Rabe & Beans 9

with garlic & oil

Beet Salad 11

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

Stuffed Artichoke 11

Arugula Salad 11

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

Stuffed Mushrooms 9

vegetable stuffed mushrooms in a brown demi glaze

Homemade Buccatini Carbonara 21

Farfalle Pesto 23

grilled chicken & shiitake mushrooms in a pesto cream sauce

Capellini Marechaire 24

shrimp, baby new zealand, clams, mussels & fresh tomatoes in a white wine sauce

Homemade Short Rib Ravioli 24

with shiitake mushrooms in an au poivre sauce

Free Range Chicken 24

partially de-boned chicken roasted with cipollini onions & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetables stew served over mashed potatoes

Grilled Veal Chop 29

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

Blackened Salmon 26

cajun spiced filet with fresh lemon served with sautéed spinach & rice

Baked Orange Roughy 27

baked filet topped with lump crab meat & a lemon beurre blanc sauce served with mixed vegetables & rice

Monkfish Provencal 27

fresh monkfish with capers, scallions & fresh tomatoes in a white wine sauce served over linguini fini