Monday, November 13, 2017

Stracitella Soup 6

egg, spinach & chicken broth

Rice Balls 7

served with vodka sauce

Arugula Salad 11

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

Beet Salad 11

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

Stuffed Pepper 8

beef, rice, potatoes & vegetables topped with marinara sauce & melted mozzarella

Whole Wheat Linguini Fagioli 20

broccolini, fresh tomatoes & beans in garlic & oil

Fusilli Calabrese 21

fusilli pasta in a pork ragu sauce topped with a dollop of ricotta

Homemade Pappardelle Pomoroso 24

shrimp, roasted garlic, plum tomatoes & basil in a light tomato sauce

Risotto di Mare 28

clams, mussels, shrimp, sea scallops, calamari & fresh tomatoes in a white wine sauce

Free Range Chicken 24

 partially de-boned organic chicken roasted with garlic & olive oil served with escarole & beans

Veal Francoli 28

sautéed veal topped with shitake mushrooms in a brown demi glaze with a touch of cream served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

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

Sea Scallops Au Poivre 27

pan-seared bacon wrapped sea scallops topped with a creamy peppercorn sauce served with sautéed spinach & a potato coquette

Marinated Ribeye 35

18oz marinated ribeye steak topped with crispy onions served with mixed vegetables & a potato croquette