Friday July 8, 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

Beet Salad 11

mixed greens, purple beets, tomatoes, carrots & goat cheese in a vinaigrette

Zucchini Bar Pie 11

white bar pie with ricotta, zucchini & zucchini blossoms topped with lemon zest

Fusilli Calabrese 21

pan fried meatballs & crumbled sweet sausage in a plum tomato sauce topped with shaved reggiano

Taglietelle Alla Crema 23

chicken & broccoli in a cream sauce

Farfalle Verdi 24

sautéed shrimp, broccoli, zucchini, asparagus & string beans in a white wine sauce

Short Rib Ravioli Au Poivre24

in a creamy peppercorn cream sauce

Free Range Chicken 24

partially de-boned oven roasted chicken with fresh garlic & cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Piccata 28

veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

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

Branzino Al Forno 27

baked filet with shrimp, chopped tomatoes, roasted garlic & fresh basil with lemon white wine sauce served with baby bok choy & rice

Montauk Yellow Fin Tuna 29

pan seared tuna served with sautéed baby bok choy topped with a ginger garlic sauce & rice