Saturday December 22, 2018

Sausage & Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Fried Artichoke Hearts 9

served with blue cheese

Wedge Salad 11

iceberg, crispy bacon, tomatoes & red onions with blue cheese

Seafood Salad 14

Homemade Tagliatelle 21

In a fresh pork ragu sauce topped with ricotta

Paccheri Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

 Cavatelli Fagioli 24

shrimp, escarole & cannellini beans in garlic & oil

                                                            Chicken Rosa Marina 23

sautéed chicken topped with fresh rosemary & sun-dried tomatoes in a lemon wine sauce served with mixed vegetables & mashed potatoes

Marinated Pork Chop 26

double cut pork chop topped with crispy onions, served with mixed vegetables & mashed potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream served over mashed potatoes

Monkfish Fra Diavolo 27

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

Pan-Seared Branzino 27

topped with capers in a lemon wine sauce served with spinach & rice

Cod Al Forno 28

egg -battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Lobster Tail Scampi 32

sautéed in a garlic & white wine sauce served with mixed vegetables & rice