Monday, December 4, 2017

Stuffed Pepper 8

grounded beef, potatoes & vegetables topped with marinara sauce & mozzarella

Beet Salad 11

romaine, purple beets, carrots & goat cheese with vinaigrette

Arugula Salad 11

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

Rice Balls 8

served with vodka sauce

Fusilli Calabrese Amatriciana 21

pancetta, fresh tomatoes, onions, roasted garlic & basil in a light tomato sauce topped with shaved reggiano

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, tomatoes & beans with garlic & oil

Homemade Short Rib Ravioli 24

in a brandy peppercorn cream sauce

Capellini Marechaire 25

shrimp, new zealand clams, mussels & chopped tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with escarole & beans

Pork Chops Au Poivre 26

sautéed pork chops topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Salmon Oreganata 26

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

Baked Cod 27

baked fresh filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Swordfish Livornese 28

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

Branzino Al Forno 27

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