Thursday November 9, 2017

Pasta & Piselli Soup 7

shell pasta with peas & prosciutto in a tomato broth

Seafood Stuffed Mushrooms 8

in a lemon wine sauce

Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Burrata 10

marinated chopped tomatoes & basil on top of crostini’s

Lasagna Rollatini 20

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

Orecchiette Fagioli 21

broccolini, cannellini beans & tomatoes in garlic & oil

Fusilli Calabrese Amatriciana 22

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

Risotto Di Mare 28

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

Free Range Chicken 24

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

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 & roasted potatoes

Veal Sorrentino 28

veal scaloppini topped with grilled eggplant, prosciutto & mozzarella in a lemon sauce served with mixed vegetables & roasted potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

Branzino Al Forno 28

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

Marinated Ribeye 35

18oz marinated ribeye steak topped with crispy onions served with broccolini & roasted potatoes