Friday September 8, 2017

Cucumber & Tomato Salad 8

topped with feta cheese in a vinaigrette

Ricotta “Meatballs” 9

ricotta style meatballs simmered in marinara sauce topped with basil and grated cheese

Arugula Salad 11

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

Stuffed Artichoke 11

White Bar Pie 12

with ricotta, broccoli rabe & cooked prosciutto

Homemade Gnocchi 20

in a fresh bolognese sauce topped with shaved reggiano cheese

Fusilli Calabrese Amatriciana 22

crumbled sweet sausage, roasted pancetta, onions, garlic, basil & fresh plum tomatoes in a light tomato sauce topped with a dollop of ricotta cheese

Lobster Ravioli 23

topped with chopped tomatoes in a champagne cream sauce

Homemade Cavatelli Verdi 24

shrimp, zucchini, broccoli, string beans & peas in garlic & oil

Free Range Chicken 24

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

Pork Chop Pizzaiola 26

sautéed pork chop with peppers & onions in a light sherry wine tomato sauce 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

Branzino Livornese 27

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

Striped Bass Scampi 28

sautéed in garlic & white wine served over risotto

Montauk Tuna Au Poivre 29

pan seared filet topped with a brandy peppercorn cream sauce served with sautéed spinach & rice