Friday February 9, 2018

Vegetable Lentil Soup 7

Fried Artichoke Hearts 8

served with blue cheese

Seafood Stuffed Mushrooms 8

topped with a lemon wine sauce

Cucina Salad 11

romaine, tomatoes, carrots, hearts of palm, chickpeas, pecans, prosciutto & goat 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 mixed sausage, pancetta, peppers, onions & mushrooms in a light cream sauce

Homemade Cavatelli Fagioli 24

shrimp, escarole & 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 mixed vegetables & mashed 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 & mashed potatoes

Lamb Osso Buco 27

braised lamb shank in a vegetable stew served over mashed potatoes

Salmon Oreganata 26

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

Greek Style Swordfish 27

mediterranean spiced filet pan seared served with fresh lemon, spinach & rice

Monkfish Fra Diavolo 27

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

Baked Branzino 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice