Thursday December 20, 2018

Fried Artichoke Hearts 9

served with blue cheese

Burrata 10

marinated tomatoes, basil & olive oil on crostini

Tri-Color Salad 11

arugula, radicchio, endive, roasted peppers & fresh mozzarella in a vinaigrette

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Broccolini Fagioli 9

broccolini, beans & tomatoes in garlic & oil

Baked Cavatelli 21

in a fresh bolognese

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Beef Braciole 26

with a sweet sausage link in a ragu sauce served over paccheri

Lobster Tail Scampi 34

sautéed in garlic & white wine served over linguini

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Marinated Pork Chops 26

topped with crispy onions, served with mixed vegetables & roasted potatoes

Veal Sorrentino 28

sautéed veal scaloppini topped with grilled eggplant, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetables & roasted potatoes

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & roasted potatoes

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Baked Branzino 28

topped with crabmeat in a lemon beurre blanc served with mixed vegetables & roasted potatoes