Wednesday, February 8, 2017

Fried Peppers 8

fried sweet peppers with onions, capers & olive with olive oil

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

Homemade Cavatelli 21

with shrimp & broccoli rabe with garlic & oil

 Homemade Gnocchi Amatriciana 22

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

Lobster Ravioli 24

fresh tomatoes & peas in a cream sauce

Homemade Tagliatelle Tre Mare 25

shrimp, sea scallops & mussels in a pink sauce

Free Range Chicken 23

partially de-boned chicken roasted with cherry peppers & potatoes in a white vinegar sauce served with mixed vegetables

Pork Chop Valdostano 26

pan-seared pork chop stuffed with prosciutto & mozzarella cheese in a sherry wine demi glaze served with mixed vegetables & a potato croquette

Veal Monte Bianco 27

breaded veal cutlet topped with spinach, mozzarella cheese & a lemon wine sauce with shiitake mushrooms served with a potato croquette

Blackened Salmon 26

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

Branzino Piccata 26

fresh filet topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette

Cod Livornese 27

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