Tuesday November 6, 2018

French Onion Soup 7

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

Baked Homemade Cavatelli 20

in a fresh bolognese sauce

Bucatini Calabrese 21

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

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in a garlic & white wine 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

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

Blackened Cod 27

pan seared cajun spiced filet topped in a lemon beurre blanc served with spinach & 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