Wednesday, October 25, 2017

Lentil Soup 7

with sweet sausage

Beet Salad 9

romaine lettuce, purple beets, grape tomatoes, carrots =& crumbled goat cheese with vinaigrette dressing

Arugula Salad 11

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

Fried Mozzarella 8

panko breaded mozzarella with vodka sauce

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil
Homemade Pappardelle Calabrese 22

pan fried meatballs, crumbled spicy sausage, plum tomatoes & onions in a light tomato sauce topped with shaved reggiano cheese

Capellini Due Mare 24

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

Risotto Langostino 26

fresh lobster meat, mushrooms & peas in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted in garlic & olive oil served with mixed vegetables & a potato croquette

Veal Piccata 27

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

Pork Chop Gimingiano 26

breaded thin pork chop topped with spinach, melted mozzarella & a brown demi sauce with mushrooms served with potato croquettes

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

sautéed monkish medallions with clams in a spicy marinara sauce served over linguini fini

Branzino Al Forno 28

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