Friday September 2, 2016

Vegetable Split Pea Soup 7

Stuffed Artichoke 9

Arugula Salad 11

baby arugula, tomatoes, red onions & reggiano cheese topped with lemon & olive oil

Beet Salad 11

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

Farfalle Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Dirty Risotto 24

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

Linguini Due Mare 24

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

Fettuccini  Pomoroso 26

fresh lobster meat, plum tomatoes, roasted garlic & basil in a light tomato sauce

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi with a touch of cream served with mixed vegetables & mashed potatoes

Veal Cardinale 28

egg battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

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

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, seasoned breadcrumbs & tomatoes in a white wine sauce served with mixed vegetables & rice