Saturday October 21, 2017

Vegetable Lentil Soup 7

Arugula Salad 11

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

Beet Salad 11

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

Stuffed Artichoke 11

Asparagus Fresco 12

asparagus spears topped with chopped shrimp, tomatoes & breadcrumbs in a lemon wine sauce

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil
Dirty Risotto 23

mixed sausage, pancetta, mushrooms, onions & peppers in a cream sauce

Capellini Marechiare 25

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

Homemade Pappardelle Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Free Range Chicken 24

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

Pork Chop Gimignano 26

breaded pork chop pounded thin topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mashed potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-cognac sauce with a touch of cream served with mashed potatoes

Salmon Oreganata 26

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

Branzino 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