Monday, March 19, 2018

Seafood Bisque 8

Stuffed Pepper 8

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

Johnny Boy Calamari 13

fried calamari tossed with broccoli rabe & hot peppers

Arugula Salad 11

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

Homemade Gnocchi 19

with baby zucchini in a pink sauce

Rigatoni Perfumate 22

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

Fettuccini Pomoroso 23

shrimp, roasted garlic, fresh plum tomatoes & basil in a light tomato 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

Baked Orange Roughy 26

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

Branzino Livornese 27

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