Monday November 5, 2018

Burrata 9

with marinated tomatoes, olive oil & basil

Wedge Salad 11

iceberg wedge, tomatoes, crumbled blue cheese, red onions, bacon & a creamy blue cheese dressing

Stuffed Artichoke 11

Johnny Boy Calamari 13

fried calamari tossed with hot peppers & broccoli rabe

Rigatoni Carbonara 21

pancetta, onions, peas & parmigiano

Bucatini Calabrese 21

 crumbled spicy sausage, meatballs & pancetta with plum tomatoes & basil in a light tomato sauce topped with ricotta

Capellini Gamberetti 23

shrimp & broccoli rabe with garlic & oil

Risotto Langostino 26

fresh lobster meat, asparagus & shiitake mushrooms in a pink sauce

Cornish Hen Vinegar Peppers 25

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

Country Style Pork Chop 26

breaded thin pork chop topped with mushrooms & onions served with a tossed salad with shaved reggiano cheese

Veal Sal D’s 28

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

Orange Roughy Livornese 26

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

Pan Seared Branzino 27

topped with capers in a lemon wine sauce served with spinach & a potato croquette

Cod 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