Friday November 10, 2017

Seafood Stuffed Mushrooms 8

in a lemon wine sauce

Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Cucina Salad 11

romaine, carrots, hearts of palm, pecans & prosciutto topped with goat cheese in a vinaigrette

Stuffed Artichoke 11

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Homemade Gnocchi 21

in a fresh pesto cream sauce with chopped tomatoes

Homemade Cavatelli Fagioli 22

broccolini, cannellini beans & tomatoes in garlic & oil

Homemade Short Rib Ravioli 24

topped with shiitake mushrooms in an au poivre sauce

Free Range Chicken 24

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

Pork Chop Pizzaiola 26

pan-seared pork chops topped with peppers & onions in a light sherry tomato sauce served with mixed vegetable & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet served with lentils, spinach & fresh lemon

Branzino Livornese 27

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

Baked Cod 28

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

Marinated Ribeye 35

18oz marinated ribeye steak topped with crispy onions served with mixed vegetables & mashed potatoes