Saturday May 13, 2017

Stuffed Pepper 8

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

Broccolini Fagioli 10

with cannellini beans & tomatoes in garlic & oil

Beet Salad 11

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

Arugula Salad 11

arugula, tomatoes, red onions & shaved reggiano in lemon & olive oil

Stuffed Artichoke 12

Bucatini Calabrese 22

pan fried meatballs & crumbled sweet sausage in a light tomato sauce topped with shaved reggiano cheese

Homemade Cavatelli Alla Rabe 23

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

Lobster Ravioli 23

chopped asparagus & tomatoes in a cream sauce

Linguini Due Mare 24

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

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac demi with a touch of cream served with mixed vegetables & mashed potatoes

Veal Chop Milanese 35

served with a chopped house salad in vinaigrette

Baked Sole 26

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

Soft Shell Crabs Scampi 26

sautéed in garlic & white wine served over capellini

Monkfish Fra Diavolo 27

with clams in a spicy tomato sauce served over linguini fini

Branzino Al Forno 28

baked filet topped with shrimp, tomatoes, basil & roasted garlic in a white wine sauce served with mixed vegetables & rice