Friday April 28, 2017

Stuffed Pepper 9

ground meat, vegetables & risotto topped with melted mozzarella in a light tomato sauce

Arugula Salad 11

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

Beet Salad 11

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

Stuffed Artichoke 12

Panko Crusted Soft Shell Crab 15

served with tartar sauce

Rigatoni Calabrese 21

in a pork ragu sauce topped with shaved reggiano cheese

Lobster Ravioli 22

with chopped tomatoes & asparagus in a champagne cream sauce

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Capellini Due Mare 24

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

Free Range Chicken 24

oven roasted partially de-boned chicken with garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato 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 sautéed with clams in a spicy marinara sauce served over linguini fini

Branzino Al Forno 28

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