Friday January 5, 2018

Pastina in Brodo 7

egg & escarole in a chicken broth

Arugula Salad 11

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

Beet Salad 11

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

Ricotta “Meatballs” 8

ricotta style meatballs with a fresh marinara sauce

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Rigatoni Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Homemade Tagliatelle Langostino 26

fresh lobster meat, shrimp & asparagus in a pin sauce

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned chicken roasted in garlic & oil 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

Veal Cardinale 28

battered veal topped with prosciutto, breaded eggplant & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

broiled salmon topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Orange Roughy Livornese 26

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