Friday August 5, 2016

Stuffed Baby Eggplant 7

topped with marinara sauce & grated cheese

Arugula Salad 11

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

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Tuscan Tomato Salad 10

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

Stuffed Artichoke 11

Fusilli Calabrese 21

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

Farfalle Pesto 23

chicken & fresh pesto with a touch of cream

Tagliatelle Langostino 26

fresh lobster meat, shiitake mushrooms & asparagus in a pink sauce

Risotto Di Mare 28

shrimp, clams, sea scallops, mussels, calamari & fresh tomatoes in a white wine sauce

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella cheese topped with shiitake mushrooms in a cognac demi-glaze served with mixed vegetables & mashed potatoes

Veal Napolitano 28

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

Salmon Dijonaise 26

broiled filet topped with capers, scallions, red & yellow peppers topped with a light Dijon cream sauce served with mixed vegetables & rice

Striped Bass Tuscano 26

pan-seared filet with extra virgin olive oil topped with heirloom tomatoes & basil served with mixed vegetables & rice

Montauk Tuna 28

pan-seared tuna topped with a ginger garlic sauce served with sautéed spinach & rice