Monday, November 6, 2017

Cucina Salad 11

romaine, carrots, cucumbers, prosciutto & goat cheese topped with vinaigrette dressing

Arugula Salad 11

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

Stuffed Artichoke 11

Broccolini Fagioli 9

sautéed broccolini topped with cannellini beans & fresh tomatoes with garlic & oil

Meatball & Onion Bar Pie 11

Homemade Cavatelli Amatriciana 22

crumbled spicy sausage, pancetta, onions, fresh plum tomatoes, basil & roasted garlic in a light tomato sauce topped with a dollop of ricotta

Orecchiette alla Rabe 22

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

Fettuccini Di Vinci 24

sea scallops & mushrooms in a pink sauce

Risotto Di Mare 28

shrimp, clams, mussels, seafood 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 mixed vegetables & a potato croquette

Pork Chop Gimignano 26

breaded pork chop pounded thin topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

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

Branzino Al Forno 28

battered filet topped with shrimp roasted garlic, fresh tomatoes & basil in a lemon sauce served with mixed vegetables & a potato croquette

Marinated Ribeye 32

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