Thursday November 1, 2018

Stuffed Baby Eggplant 8

topped with marinara & grated cheese

Burrata 8

with cherry tomatoes, olive oil & basil

Fried Artichoke Hearts 8

with blue cheese

Nino Salad 11

romaine lettuce, red onions, tomatoes, red peppers & provolone cheese with red wine vinaigrette

Baked Homemade Cavatelli 20

in a fresh bolognese sauce with melted mozzarella

Capellini Alla Rabe 23

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

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in garlic & white wine

Cornish Hen Vinegar Peppers 25

with spicy sausage, potatoes & cherry peppers in a balsamic reduction served with broccoli rabe

Pork Osso Buco 26

braised pork shank in a vegetables stew served over risotto

Veal Mona Lisa 28

sautéed veal with steamed plum tomatoes & capers in a lemon wine sauce served with mixed vegetables & roasted potatoes

Monkfish Mare E Monte 28

broiled monkfish medallions with clams, mussels, spinach & beans in a light tomato sauce served over linguine

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, seasoned breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & roasted potatoes

Blackened Cod 28

pan-seared cod cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & roasted potatoes