Saturday February 17, 2018

Lobster Bisque 9

Fried Zucchini Chips 8

served with marinara sauce

Arugula Salad 11

baby arugula, tomatoes, red onions & shaved reggiano cheese in lemon & olive oil

Beet Salad 11

romaine, purple beets, corn, tomatoes, carrots & gorgonzola cheese in a vinaigrette

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Fusilli Primavera 23

chicken & seasonal vegetables in a marinara sauce

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Homemade Pappardelle Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Veal Rollatini 28

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

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Pan Seared Cod 27

pan seared filet topped with a lemon beurre blanc sauce served with spinach & rice

Branzino Al Forno 28

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

Sea Scallops Scampi 28

sautéed in garlic & white wine served over zucchini linguini

Oven Roasted Filet Mignon 35

topped with a gorgonzola cheese & a barolo reduction served with grilled asparagus & mashed potatoes