Thursday February 8, 2018

Vegetable Lentil Soup 7

Seafood Stuffed Mushrooms 8

topped with a lemon wine sauce

Asparagus Salad 11

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

Arugula Salad 11

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

Homemade Tagliatelle 21

in a fresh pork ragu sauce topped with ricotta cheese

Homemade Short Rib Ravioli 23

with shiitake mushrooms in an au poive sauce

Dirty Risotto 24

·         crumbled sweet & spicy sausage, pancetta, peppers, onions & mushrooms in a light cream sauce

Homemade Cavatelli Fagioli 24

shrimp, broccolini & cannellini beans in garlic & oil

Free Range Chicken 24

partially de-boned organic chicken roasted with garlic & olive oil topped with cippolini onions served with broccoli rabe & roasted potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & gorgonzola topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & roasted potatoes

Blackened Swordfish 27

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & roasted potatoes

Cod Oreganata 27

broiled filet topped with seasoned breadcrumbs 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 fini

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with spinach & roasted potatoes