Wednesday, November 8, 2017

Pasta & Piselli Soup 7

shell pasta with peas & prosciutto in a tomato broth

Beet Salad 11

romaine, purple beets, tomatoes, carrots & goat cheese topped with vinaigrette dressing

Arugula Salad 11

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

Burrata Bar Pie 10

tomato sauce, broccoli rabe, hot peppers & grated parmesan cheese

Stuffed Artichoke 9

Fusilli Carbonara 20

Rigatoni Amatriciana 23

crumbled sweet sausage, meatballs. pancetta, onions, fresh plum tomatoes, basil & roasted garlic in a light tomato sauce topped reggiano cheese

Cavatelli Alla Rabe 23

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

Lobster Ravioli 24

chopped shrimp, asparagus, & tomatoes in a champagne cream sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon sauce served with mixed vegetables & a potato croquette

Pork Chop Valdostano 26

pan-seared pork chop stuffed with prosciutto & mozzarella cheese topped with a sherry wine demi glaze with 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 broccoli rabe & a potato croquette