Wednesday, January 3, 2018

Pastina in Brodo 7

egg & escarole in a chicken broth

Stuffed Artichoke 11

Beet Salad 11

baby spinach, purple beets, carrots, candied pecans & goat cheese in a vinaigrette

Ricotta “Meatballs” 8

ricotta style meatballs with a fresh marinara sauce

Homemade Cavatelli 20

with baby zucchini in a pink sauce

Fusilli Calabrese 22

crumbled spicy sausage & meatballs in a light tomato sauce topped with a dollop of ricotta

Dirty Risotto 24

mixed sweet & spicy sausage, pancetta, mushrooms, onions & peppers in a light cream sauce

Capellini Gamberette 24

shrimp & broccoli rabe with garlic & oil

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

pan-seared double cut pork chop topped with a creamy peppercorn sauce served with broccoli rabe & mashed potatoes

Grilled Veal Chop 36

topped with sautéed mushrooms & onions served mixed vegetables & mashed potatoes

Blackened Salmon 26

pan-seared cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & mashed potatoes

Branzino Livornese 28

broiled filet topped with shrimp, red onions, capers & black olives in a light tomato sauce served with mixed vegetables & mashed potatoes

Orange Roughy Almondine 30

broiled filet topped with toasted almonds served with sautéed spinach & mashed potatoes