Tuesday October 16, 2018

Pastina 7

with escarole in a chicken broth

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

 Burrata 10

with roasted red peppers & olive oil

Stuffed Artichoke 11

Beet Salad 11

romaine, purple beets, carrots & goat cheese in a vinaigrette

Homemade Tagliatelle Calabrese 22

crumbled spicy sausage, pancetta, meatballs in a plum tomato sauce topped with a dollop of ricotta

Homemade Cavatelli Alla Rabe 23

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

Lobster Ravioli 23

chopped asparagus & tomatoes in a champagne cream sauce

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in a lemon wine sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, sweet sausage & mozzarella topped with mushrooms in a marsala sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus spears & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Baked Orange Roughy 27

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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