Sunday April 1, 2018

Fried Artichoke Hearts 8

served with blue cheese

Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Arugula Salad 11

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

Wedge Salad 11

iceberg, tomatoes, crispy bacon, red onions topped with blue cheese

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with shaved reggiano cheese

Orecchiette Perfumate 22

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

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a champagne cream sauce

Linguini Due Mare 24

shrimp, basil, roasted garlic& tomatoes in a white clam sauce

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Lamb Osso Buco 28

braised lamb shank in a vegetable stew served over risotto

Stuffed Pork Chop 26

breaded stuffed pork chop with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac sauce 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 & rice

Baked Cod 28

baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & rice

Branzino Al Forno 28

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