Sunday May 14, 2017

Stuffed Pepper 8

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

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

Shrimp Cocktail 14

Homemade Gnocchi Pomodoro 21

with baby zucchini

Homemade Cavatelli Fagioli 22

with grilled chicken, escarole & cannellini beans in a white wine sauce

Homemade Ravioli 23

stuffed with crumbled sausage & broccoli rabe topped with chopped tomatoes in a cream sauce

Whole Wheat Linguini Pomoroso 24

shrimp, onions, roasted garlic, fresh tomatoes & basil

Free Range Chicken 24

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

Short Ribs 28

braised short ribs in a vegetable stew served over mashed potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Baked Sole 26

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

Soft Shell Crabs Scampi 27

sautéed in garlic & white wine served over capellini

Monkfish Mare E Monte 27

with spinach & beans in a light tomato sauce served over linguini fini

Branzino Al Forno 26

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