Saturday July 2, 2016

Zucchini Blossoms 9

panko breaded zucchini blossoms stuffed with prosciutto & ricotta cheese served with marinara sauce & grated parmesan

Arugula Salad 11

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

Asparagus Wrap 11

asparagus spears wrapped with goat cheese & prosciutto topped with marinara sauce

String Bean Salad 9

string beans, tomatoes, red onions & feta cheese topped with red wine vinaigrette

Fusilli Fagiole 21

escarole & cannellini beans in garlic & oil

Lobste

Tagliatelle Santa Lucia 23

sweet sausage, mushrooms & peas in a pink sauce

r Ravioli 22

in a pink sauce

Whole Wheat Linguini Gamberetti 24

shrimp, broccoli rabe & fresh tomatoes in garlic & oil

Free Range Chicken 24

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

Pork Chop Au Poivre 26

pan-seared cowboy cut pork chop topped with a creamy peppercorn brandy sauce served with mixed vegetables & mashed potatoes

Veal Francoli 27

sautéed veal topped shiitake mushroom in a cognac brown demi glaze sauce served with mixed vegetable & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with sautéed spinach & rice

Monkfish Scampi 28

fresh monkfish scaloppini served with garlic lemon wine sauce served over linguini fini

Cod Livornese 28

pan seared filet topped with capers, black olives & red onions in a tomato sauce served mixed vegetables & rice