Thursday January 19, 2017

Cream of Broccoli Soup 7

Stuffed Mushroom 8

gluten free vegetables stuffed mushrooms served with a brown demi-glaze

Fried Artichoke Hearts 8

with creamy blue cheese

Stuffed Pepper 8

risotto & vegetable stuffed topped with melted mozzarella in a marinara sauce

Beet Salad 11

romaine, purple beets, tomatoes, corn & gorgonzola cheese in a vinaigrette

Arugula Salad 11

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

Tortellini Alla Panna 21

prosciutto, mushrooms & peas in a cream sauce

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Capellini Due Mare 24

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

Homemade Tagliatelle Pomoroso 26

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

Chicken Portobello 23

sautéed chicken topped with grilled portobello mushroom, roasted red peppers & mozzarella in a sherry brown demi-glaze served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Grouper Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with sautéed spinach & a potato croquette

Branzino Al Forno 28

egg battered filet topped with shrimp, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette