Saturday April 14, 2018

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Brussel Sprouts Oreganata 9

topped with seasoned breadcrumbs in a lemon wine sauce

Stuffed Pepper 8

ground beef, risotto & vegetables stuffed topped with melted mozzarella in a marinara sauce

Arugula Salad 11

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

Wedge Salad 12

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

Homemade Cannelloni 20

shredded pork, spinach & ricotta topped with mozzarella in a marinara sauce

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans, sun-dried tomatoes in garlic & oil

Homemade Tagliatelle Pomoroso 26

fresh lobster meat, onions, roasted garlic & basil in a plum tomato sauce

Free Range Chicken 24

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

Veal Nino 28

sautéed veal scaloppini topped with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Sea Scallops Scampi 28

pan seared in garlic & white wine served with spinach & rice

Branzino Al Forno 28

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