Saturday October 20, 2018

Vegetable Lentil Soup 7

Burrata 10

sliced tomatoes, basil & olive oil

Stuffed Artichoke 11

Beet Salad 11

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

Seafood Stuffed Mushrooms 9

in a lemon wine sauce

Homemade Cavatelli 23

pancetta, meatballs & sweet crumbled sausage in a light tomato sauce topped with ricotta cheese

Orecchiette alla Rabe 23

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

Tagliatelle Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Free Range Chicken Vinegar Peppers 24

partially de-boned roasted chicken topped with a balsamic reduction with cherry peppers served with mixed vegetables & mashed potatoes

Pork Osso Bucco 26

braised shank in a vegetable stew over mashed potato

Veal Paesano 28

scaloppini sautéed with artichoke hearts and sweet peppers in a lemon wine sauce with mixed vegetable and mashed potato

Blackened Salmon 26

pan-seared cajun spiced filet with fresh lemon served with mixed vegetables & rice

Monkfish Scampi 28

seared medallions with a lemon garlic sauce served over linguine

Baked Branzino 29

baked filet topped with crabmeat & a lemon beurre blanc served with mixed vegetable & rice