Tuesday March 27, 2018

Eggplant Caponata 8

sautéed eggplant, sweet & hot peppers, capers, tomatoes & onions in garlic & oil

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

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Homemade Tagliatelle Amatriciana 21

crispy pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with a dollop of ricotta

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Risotto Langostino 26

fresh lobster meat, grape tomatoes & asparagus in a cream 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 a brandy peppercorn cream 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 28

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