Sunday March 18, 2018

Seafood Bisque 8

Stuffed Pepper 8

ground beef, rice & vegetables topped with melted mozzarella in a marinara sauce

Brussel Sprouts Oreganata 9

topped with seasoned breadcrumbs in a lemon wine sauce

Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Arugula Salad 11

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

Homemade Tagliatelle Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Rigatoni Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Homemade Cavatelli Alla Crema 23

chicken & broccoli in a crema sauce

Linguini Fini Due Mare 24

shrimp, tomatoes, basil & roasted garlic in a white clam sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Francoli 28

sautéed veal scaloppini topped with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream 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

Orange Roughy Livornese 26

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

Baked Branzino 28

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