Monday, July 25, 2016

Arugula Salad 11

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

Zucchini Flowers 9

panko crusted & stuffed with ricotta cheese & prosciutto with marinara sauce

Asparagus Salad 11

asparagus, hearts of palm, tomatoes & feta cheese topped with vinaigrette

Tomato Salad 8

garden tomatoes, red onions, basil & shaved cheese tossed with olive oil

Fusilli Calabrese 22

fresh pasta with a pork ragu sauce topped with shaved reggiano

Rigatoni Perfumata 23

crumbled spicy sausage, broccoli rabe, sun-dried in garlic & oil

Capellini Due Mare 24

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

Fettuccini Langostino 28

½ fresh lobster in shell with shrimp, asparagus & mushrooms on a pink sauce

Free Range Chicken 24

partially de-boned oven roasted chicken with cipollini onions & olive oil served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetables stew served over fettucine  

Veal Gimingiano 27

breaded veal topped with  spinach, melted mozzarella & sherry wine demi glaze with mushrooms served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Grouper Livornese 26

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

Montauk Tuna 28

pan-seared tuna topped with a ginger garlic sauce served with spinach & a potato croquette