Thursday August 4, 2016

French Onion Soup 7

Stuffed Baby Eggplant 7

topped with marinara sauce & grated cheese

Zucchini Blossoms 9

panko crusted & stuffed with prosciutto, mozzarella & ricotta cheese served with marinara sauce

Arugula Salad 11

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

Tuscan Tomato Salad 10

fresh heirloom tomatoes, grilled baby white eggplant & basil with olive oil

Fusilli Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Dirty Risotto 23

crumbled spicy & sweet sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Linguini Fini Due Mare 24

shrimp, roasted garlic & basil in a white clam sauce

Tagliatelle Langostino 26

fresh lobster meat, mushrooms & peas in a pink sauce

Free Range Chicken Vinegar Peppers 24

partially de-boned cut up chicken roasted with cherry peppers & potatoes in white wine vinegar served with mixed vegetables

Pork Chop Au Poivre 26

sautéed double cut pork chop topped with a brandy peppercorn sauce served with mixed vegetables & roasted potatoes

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & roasted potatoes

Striped Bass Oreganata 26

broiled filet topped with seasoned breadcrumbs & fresh tomatoes in a white wine sauce served with mixed vegetables & roasted potatoes

Branzino Almondine 27

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & roasted potatoes

Montauk Tuna Dijonaise 28

pan-seared cajun spiced tuna topped with red peppers & yellow peppers, capers & scallions in a light dijon cream sauce served with sautéed spinach & roasted potatoes