Friday October 20, 2017

Vegetable Lentil Soup 7

Stuffed Mushrooms 8

sausage & vegetable stuffed mushrooms topped with a brown demi-glaze

Beet Salad 11

romaine, purple beets, carrots, corn, tomatoes & goat cheese in a vinaigrette

Stuffed Artichoke 11

Clams Casino 12

Homemade Cavatelli 20

in a fresh pork ragu sauce topped with a dollop of ricotta
Farfalle Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Capellini Marechiare 25

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

Risotto Langostino 26

fresh lobster meat, asparagus, shiitake mushrooms & grape tomatoes in a light cream sauce

Chicken Piccata 23

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

Pork Chop Milanese 26

breaded pork chop pounded thin served with an arugula salad

Veal Chop Valdostano 36

veal chop stuffed prosciutto & mozzarella in a light brown demi-glaze served with mixed vegetables & mashed potatoes

 Salmon Oreganata 26

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

Black Sea Bass Livornese 26

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

Monkfish Scampi 27

sautéed monk fish medallions served with garlic in a lemon wine sauce served over zucchini pasta