Monday, June 5, 2017

Arugula Salad 11

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

Tomato & Pesto Bar Pie 11

white bar pie topped with roasted heirloom grape tomatoes & a basil pesto

Asparagus Salad 11

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

Johnny Boy Calamari 13

fried calamari tossed with sautéed broccoli rabe & hot peppers

Homemade Gnocchi 19

with mushrooms in an au poivre sauce

Fusilli Calabrese 22

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

Lobster Ravioli 23

topped with peas in a pink sauce

Risotto Di Mare 28

clams, mussels, shrimp, calamari, sea scallops & tomatoes in a white wine sauce

Chicken Gimignano 23

pan fried breaded chicken cutlet chop topped with spinach, mushrooms & melted mozzarella in a brown demi-glaze served with potato croquette

Pork Chop Pizzaiola 26

pan-seared double cut pork chop with onions & sweet peppers in a sherry wine tomato sauce served over homemade gnocchi

Veal Osso Buco 32

braised veal shank in a vegetable stew served over risotto

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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

Monkfish Fra Diavolo 27

monkfish scaloppini with clams in a spicy marinara sauce served over linguini fini