Tuesday January 30, 2018

Chicken Meatball & Escarole Soup 7

with cheese tortellini

Fried Artichoke Hearts 8

served with blue cheese

Burrata 10

marinated tomatoes on top of crostinis with a balsamic glaze

Arugula Salad 11

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

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a light tomato sauce

Homemade Pappardelle Amatriciana 21

crispy pancetta, meatballs, onions, roasted garlic & basil in a plum tomato sauce topped with a dollop of ricotta

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Homemade Cavatelli Alla Rabe 23

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

Free Range Chicken 24

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

Country Style Pork Chop 26

breaded pork chop topped with sautéed mushrooms, onions & peppers served with a sal d’s salad

Veal Cardinale 28

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

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 Orange Roughy 27

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

Brussel Sprouts Oreganata 8

sautéed brussel sprouts topped with breadcrumbs in a lemon wine sauce