Saturday September 24, 2016

French Onion Soup 7

Rice Balls 8

served with marinara sauce

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Cajun Calamari Salad 12

fried cajun spiced calamari, baby arugula, tomatoes & shaved reggiano cheese in lemon & olive oil

Beet Salad 11

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

Short Rib Ravioli 24

in a au poivre sauce topped with shiitake mushrooms

Linguini Marechiare 25

shrimp, new zealand clams, mussels & fresh tomatoes in a white wine sauce

Homemade Tagliatelle Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Beef Braciole 28

braised beef in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Chicken Piccata 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, mozzarella & roasted red peppers served with mixed vegetables & mashed potatoes

Cod Livornese 27

sautéed filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Branzino Oreganata 28

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

Chilean Sea Bass 32

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