Sunday, January 29, 2018

Fried Artichoke Hearts 8

served with blue cheese

Beet Salad 11

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

Arugula Salad 11

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

Asparagus Fresco 12

asparagus spears, chopped shrimp, tomatoes, seasoned breadcrumbs & melted mozzarella in a lemon wine sauce

Mussels Bianco 19

served over linguini fini with cherry peppers in a lemon wine sauce

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Farfalle Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster Ravioli 23

chopped asparagus & tomatoes in a cream sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & a potato croquette

Pork Chop Monte Bianco 26

breaded pork chop topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served with potato croquettes

Veal Piccata 27

sautéed veal topped with capers & artichoke hearts in lemon wine sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Cod Livornese 27

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

Baked Branzino 27

topped with crabmeat & a lemon beurre blanc sauce serve d with spinach & a potato croquette