Sunday November 18, 2018

Ricotta Meatballs 8

“meatless” meatballs

Seafood Stuffed Mushrooms 8

 topped with a lemon wine sauce

Burrata 9

with marinated tomatoes, olive oil & basil on top of crostini’s

Cucumber & Tomato Salad 10

topped with feta cheese in a vinaigrette

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta

Fusilli Santa Lucia 22

crumbled hot sausage, mushrooms & peas in a pink sauce

Risotto Della Casa 23

chicken, asparagus, mushrooms & tomatoes in a cream sauce

Homemade Tagliatelle Scampi 26

fresh lobster meat & shrimp sautéed in garlic & white wine

Cornish Hen Vinegar Peppers 25

oven roasted with cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Pork Chop Parmigiana 26

panko breaded pounded thin pork chop topped with marinara sauce & fresh mozzarella served with rigatoni

Veal Cardinale 28

battered veal topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan-seared cajun spiced filet topped with lemon beurre blanc served with mixed vegetables & a potato croquette

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato 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