Friday March 17, 2017

 Lentil Soup 7

with vegetables & shredded chicken

Ricotta “Meatballs” 7

ricotta, fresh spinach & parmigiano cheese in a light tomato sauce

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Fried Artichoke Hearts 8

served with marinara sauce

Arugula Salad 11

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

Beet Salad 11

romaine, purple beets, tomatoes, corn & gorgonzola cheese in a vinaigrette

Bucatini Amatriciana 20

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

Homemade Cavatelli Fagioli 21

 escarole & cannellini beans in garlic & oil

Orecchiette Di Vinci 27

sea scallops & mushrooms in a pink sauce

Risotto Di Mare 28

shrimp, clams, sea scallops, mussels, calamari & tomatoes in a white wine sauce

Chicken Cardinale 23

sautéed chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

monkfish scaloppini & clams sautéed in a spicy marinara sauce served over linguini fini

Pan Seared Branzino 27

pan seared filet with skin on topped with a lemon white wine sauce served with spinach & rice