November 1, 2017

French Onion Soup 7

Stuffed Pepper 7

ground beef, risotto & vegetable stuffing topped with melted mozzarella in a light tomato sauce

Stuffed Artichoke 9

Arugula Salad 11

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

Beet Salad 11

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

Homemade Cavatelli Carbornara 20

pancetta, peas & parmigiano

Homemade Pappardelle 21

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

Fusilli Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Capellini Gamberetti 24

fresh shrimp & broccoli rabe with garlic & oil

Free Range Chicken 24

partially de-boned chicken roasted in garlic & olive oil served with sautéed broccoli rabe & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with rigatoni

Salmon Oreganata 26

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

Cod Livornese 27

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

Baked Branzino 27

baked filet topped with capers & spinach in a lemon wine sauce served over risotto