Tuesday November 28, 2017

Chicken Noodle Soup 7

Fried Mozzarella 8

served with vodka sauce

Beet Salad 11

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

Arugula Salad 11

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

Seafood Salad 11

Meatball & Onion Bar Pie 10

Fettuccini Calabrese 21

pan fried meatballs, sweet sausage, roasted garlic & basil in a plum tomato sauce topped with shaved reggiano cheese

Orecchiette Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Risotto Langostino 26

fresh lobster meat, mushrooms & asparagus in a pink sauce

Bay Scallops Scampi 28

sautéed in garlic & white wine served over capellini

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & olive oil topped with cippolini onions served with mixed vegetables & roasted potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes

Branzino Livornese 27

baked filet topped with capers, red onions & black olive s in a light tomato sauce served with mixed vegetables & roasted potatoes

Cod Provencal 28

baked filet topped with red onions, capers & tomatoes in a lemon wine sauce served with spinach & roasted potatoes