Tuesday Feb 7, 2017

Vegetable Lentil Soup 7

Fried Burrata 9

panko crusted in a vodka sauce

Beet Salad 11

romaine, purple beets, corn & tomatoes topped with goat cheese in a vinaigrette

Arugula Salad 11

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

Spinach & Artichoke Bar Pie 11

Baked Cavatelli 21

in a fresh bolognese sauce

Fusilli Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Taglaitelle Amatriciana 22

crumbled sweet sausage, pancetta, onions, roasted garlic & basil in a plum tomato sauce

Lobster Ravioli 24

shrimp, tomatoes & peas in a cream sauce

Chicken Francoli 23

sautéed chicken topped with shiitake mushrooms in a cognac brown sauce with a touch of cream served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Grilled Veal Chop 35

topped with sautéed peppers & onions served over broccoli rabe & a potato croquette

Blackened Salmon 26

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

Branzino Al Forno 28

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

Cod Provencal 28

broiled filet topped with capers, scallions & tomatoes in a white wine sauce served with mixed vegetables & a potato croquette