Tuesday November 20, 2018

Vegetable Lentil Soup 7

Burrata 9

marinated grape tomatoes, basil & olive oil

Wedge Salad 10

iceberg wedge topped with bacon, tomatoes red onions & blue cheese dressing

Stuffed Artichoke 11

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fusilli Alla Rabe 23

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

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 au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with broccoli rabe & a potato croquette

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce 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