Friday September 1, 2017

French Onion Soup 7

Burrata 10

chopped tomatoes & basil on top of crostini’s, drizzled with olive oil & pesto

Beet Salad 11

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

Arugula Salad 11

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

Stuffed Artichoke 11

Clams Casino 12

Fusilli Carborana 21

pancetta, onions, peas & parmigiano

Homemade Cavatelli Fagioli 24

shrimp, broccolini &cannellini beans in garlic & oil

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade pappardelle

Beef Braciole 26

simmered in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Chicken Portobello 23

sautéed chicken topped with grilled Portobello mushrooms, roasted red peppers & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Cardinale 28

egg battered veal scaloppini topped with breaded eggplant, prosciutto & melted mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, lentils & spinach

Baked Cod 28

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

Swordfish Livornese 28

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