12/20/17 Tuesday

Season’s Greeting 9

prosecco

spiced cranapple cider

candied cranberries

Specials

**Bar Pie** 9

napolitano with meatballs and sautéed onion

Lentil Soup 7

with shredded chicken

Panzanella Salad 10

cucumber, tomato, croutons and grated cheese tossed in red wine vinegar and olive oil

Asparagus Salad 11

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

Stuffed Artichoke 11

Cajun Calamari Salad 13

blackened fried calamari tossed with arugula, shaved reggiano, lime and olive oil

                                               Mezza Rigatoni Bolognese 20

topped with a ricotta dollop

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, peas and mushrooms in a pink sauce

Lobster Ravioli 23

diced asparagus and tomato in a champagne cream sauce

Fusilli Saffrano 24

shrimp, broccoli and plum tomato in a garlic and saffron oil

Free Range Chicken 24

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

Pork Chop Au Poivre 26

seared double cut pork chop in a peppercorn cream sauce with broccoli rabe & mashed potato

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & mashed potato

Veal Gimingiano 27

breaded cutlet topped with spinach, mushrooms and mozzarella in a demi glaze served with mashed potato

Branzino Al Forno 28

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

Blackened Cod 28

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

Jumbo Shrimp Provencal 29

scallions, red onion and chopped tomato in a white wine sauce with mixed vegetable and mashed potato