Wednesday, January 10 ,2018

Straciatelle Soup 7

egg, spinach & chicken broth

Arugula Salad 11

baby arugula, apples, red onions & shaved reggiano cheese in a apple cider vinaigrette

Beet Salad 10

romaine lettuce, purple beets, carrots & goat cheese topped with vinaigrette

Stuffed Artichoke 10

Homemade Gnocchi 19

in a fresh bolognese sauce with peas

Homemade Cavatelli Natalie 22

crumbled sweet sausage, escarole, cannellini beans & tomatoes in garlic & oil

Fusilli Pesto 23

chicken in a pesto cream sauce

Homemade Pappardelle Tre Mare 26

clams, sea scallops & mussels in a pink sauce

Free Range Chicken 24

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

Veal Fungi 28

sautéed veal topped with porcini mushrooms in a sherry wine tomato sauce served over rigatoni

Poached Salmon 26

poached filet topped with a creamy dill sauce served with mixed vegetables & roasted potatoes

Blackened Cod 28

pan-seared cajun spiced filet topped served with fresh lemon served with spinach & roasted potatoes

NY Strip Au Poivre 32

pan-seared peppercorn crust ny strip steak topped with a creamy peppercorn sauce served with broccoli rabe & roasted potatoes