Tuesday December 19, 2017

Lentil Soup 7

with shredded chicken

Arugula Salad 11

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

Asparagus Salad 11

Asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Stuffed Artichoke 11

Homemade Pappardelle Amatriciana 21

crispy pancetta, onions roasted garlic & basil in a plum tomato sauce topped with reggiano cheese

Homemade Cavatelli Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fettuccini Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned organic chicken roasted with garlic & olive oil served with mixed vegetables & a potato coquette

Pork Chop Au Poivre 26

pan-seared double cut pork chop topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Baci Baci 28

battered veal scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with mushrooms in a cognac demi-glaze with a touch of cream 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

Trout Al Forno 26

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

Blackened Cod 28

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with sautéed spinach & a potato croquette

Lobster Fra Diavolo 28

½ lobster in shell sautéed with clams in a spicy marinara sauce served over linguini fini