Sunday, March 26, 2018

Brussel Sprouts Oreganata 9

topped with seasoned breadcrumbs in a lemon wine sauce

Panzanella Salad 9

cucumbers, tomatoes, red onions, basil & grated cheese with red vinegar & olive oil

Arugula Salad 11

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

Stuffed Artichoke 11

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce topped with melted mozzarella

Whole Wheat Linguini Baresi 21

broccoli rabes & shrimp with garlic & olive oil

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Fettuccini Langostino 26

fresh lobster meat, shiitake mushrooms & asparagus in a champagne pink sauce

Free Range Chicken 24

partially de-boned organic chicken roasted with garlic & olive oil served over escarole & beans

Pork Chop Au Poivre 26

pan-seared double cut pork chop topped with an au poivre sauce served with mixed vegetables & 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

Branzino Al Forno 27

battered filet topped with shrimp, roasted garlic, basil & tomatoes in a white wine sauce served with mixed vegetables & a potato croquette

Oven Roasted Filet Mignon 35

topped with melted gorgonzola & barolo reduction served with mixed vegetables & a potato croquette