Tuesday November 13, 2018

Fried Burrata 9

served with a marinara sauce

Stuffed Pepper 8

ground beef & vegetable stuffed & topped with melted mozzarella in a light tomato sauce

Nino Salad 11

romaine, tomatoes, red onions, provolone & roasted red peppers in a red wine vinaigrette

Beet Salad 11

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

Stuffed Rigatoni Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Cavatelli Alla Rabe 23

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

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in garlic & white wine

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in vegetable stew served over risotto

Veal Bruschetta 28

breaded veal cutlet topped with chopped tomatoes, basil, fresh mozzarella & olive oil

Pan-Seared Salmon 27

pan-seared filet topped with capers in a lemon wine 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 roquette

NY Strip Au Poivre 34

pan-seared peppercorn crusted strip steak topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette