Tuesday April 17, 2018

Chicken Noodle Soup 7

Fried Zucchini Chips 8

served with blue cheese

Arugula Salad 11

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

Greek Salad Bar Pie 11

Baked Cannelloni 20

shredded pork, spinach & ricotta topped with a béchamel sauce & melted mozzarella

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Whole Grain Penne Fagioli 24

shrimp, escarole & cannellini beans in garlic & oil

Sea Scallops Scampi 28

pan seared scallops in garlic & white wine served over zucchini linguini

Free Range Chicken 24

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

Pork Chop Au Poivre 26

double cut pork chop sautéed in a brandy peppercorn cream sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Monkfish Mare E Monte 27

monkfish medallions, clams, spinach & cannellini beans in a marinara sauce served over linguini fini

Cod Livornese 27

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

Branzino Al Forno 28

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