Monday October 22, 2018

Vegetable Lentil Soup 7

Broccolini Fagioli 9

sautéed with tomatoes & beans in garlic & oil

Burrata 10

sliced tomatoes, basil & olive oil

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball topped with melted mozzarella in a marinara sauce

Homemade Gnocchi 21

with peas in a bolognese sauce topped with shaved reggiano

Farfalle Carciofi 23

chicken, artichoke hearts, broccoli & plum tomatoes 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 & a potato croquette

Pork Osso Bucco 26

braised shank in a vegetable stew over risotto

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan-seared cajun spiced filet with fresh lemon served with mixed vegetables & a potato croquette

Monkfish Scampi 27

seared medallions with a lemon garlic sauce served over linguine

Branzino Livornese 27

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