Friday March 30, 2018

Fried Zucchini Chips 8

served with blue cheese

Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Kale Caesar Salad 11

baby kale, croutons & shaved reggiano in caesar dressing

Stuffed Artichoke 11

                                                                      Seafood Salad 13

Homemade Baked Cavatelli 21

in a fresh bolognese sauce

Farfalle Oreganata 22

cauliflower & spinach in garlic & oil topped with seasoned breadcrumbs

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Risotto Di Mare 28

shrimp, calamari, clams, mussels, sea scallops & tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

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

Cod Fra Diavolo 27

sautéed filet with cannellini beans in a spicy marinara sauce served over fettuccini

Branzino Al Forno 28

egg battered filet topped wit shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice