Saturday May 20, 2017

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Arugula Salad 11

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

Stuffed Artichoke 11

Beet Salad 11

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

Seafood Salad 13

Homemade Tagliatelle Calabrese 22

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

Homemade Cavatelli 23

chicken, broccolini, cannellini beans & tomatoes in garlic & oil

Homemade Ravioli 23

stuffed with broccolini, sausage & ricotta topped with tomatoes in a champagne cream sauce

Linguini Fini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in white wine sauce

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded stuffed pork chop with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream 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

Soft Shell Crabs Scampi 27

sautéed in garlic & white wine served over capellini

Branzino Livornese 26

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

Blackened Cod 28

pan seared cajun spiced filet topp0ed with a lemon beurre blanc sauce served with sautéed spinach & rice