Saturday March 4, 2017

Vegetable Lentil Soup 7

Stuffed Mushrooms 8

with vegetable stuffing topped with a brown demi-glaze

Beet Salad 11

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

Arugula Salad 11

baby arugula, red onion, tomatoes, shaved reggiano cheese topped with lemon & olive oil

Stuffed Artichoke 11

Seafood Salad 13

Homemade Gnocchi 21

in a pork ragu sauce topped with shaved reggiano cheese

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster Ravioli 24

shrimp, asparagus & tomatoes in a champagne cream sauce

Risotto Di Mare 28

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

Chicken Gimignano 23

breaded chicken cutlet topped with sautéed spinach, mushrooms & meted mozzarella in a brown demi-glaze served with mashed potatoes

Country Style Pork Chop 26

pan fried breaded pork chop topped with peppers & onions served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & rice

Baked Branzino 27

filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & rice

Sea Scallops Scampi 28

broiled sea scallops in garlic & white wine served over linguini fini