Monday, April 17, 2017

Chicken Noodle Soup 7

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Arugula Salad 11

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

Fried Artichoke Hearts 8

Seafood Salad 12

Homemade Cavatelli Fagioli 19

escarole & cannellini beans in garlic & oil

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Capellini Due Mare 24

shrimp, fresh tomatoes, roasted garlic & basil in a white clam sauce

Homemade Tagliatelle 24

fresh pasta in a veal ragu topped with shaved reggiano cheese

Free Range Chicken 24

oven roasted partially de-boned chicken in garlic & olive oil served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, mozzarella & prosciutto topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Lamb Osso Buco 29

braised lamb shank in a vegetable stew served over risotto

Branzino Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with spinach & rice

Parmesan Encrusted Cod 28

parmesan & herb crusted fresh filet topped with a lemon beurre blanc sauce served with mixed vegetables & rice

Sea Scallops Scampi 29