Friday October 27, 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

Stuffed Artichoke 11

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Homemade Short Rib Ravioli 24

in an au poivre sauce with shiitake mushrooms

Linguini Fini Due Mare 24

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

Homemade Fettuccini Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted in garlic & olive oil served with sautéed broccoli rabe & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served over 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 27

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

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice