Tuesday March 6, 2018

French Onion Soup 7

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Tomato Salad 10

tomatoes, red onions, basil & shaved reggiano cheese in olive oil

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Stuffed Artichoke 11

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Lobster Ravioli 22

chopped baby zucchini & shiitake mushrooms in a champagne cream sauce

Farfalle Primavera 23

chicken & seasonal vegetables in a marinara sauce

Beef Braciole 26

braised beef braciole & crumbled sweet sausage in a ragu sauce served over homemade tagliatelle topped with grated reggiano

Free Range Chicken 24

partially de-boned chicken oven roasted 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 Chop Au Poivre 36

pan-seared veal chop in a brandy peppercorn cream sauce 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

Branzino Al Forno 28

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

Pan Seared Yellow Fin Tuna 29

pan seared filet topped with a ginger garlic sauce served with spinach & a potato croquette