Wednesday February 21, 2018

French Onion Soup 7

Fried Artichoke Hearts 8

served with blue cheese

Beet Salad 11

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

Asparagus Salad 11

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

Homemade Cavatelli Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Farfalle Aartista 23

chicken, peas, mushrooms & sun-dried tomatoes in a cream sauce

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Risotto Di Mare 28

shrimp, clams, calamari, sea scallops, mussels & tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & a potato croquette

Pork Baci Baci 26

battered pork scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Cod Livornese 27

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

Oven Roasted Filet Mignon 35

topped with a gorgonzola cheese & a barolo reduction served with broccoli rabe & a potato croquette