Tuesday May 1, 2018

French Onion Soup 7

Burrata 10

chopped tomatoes, basil on top of crostinis topped with a balsamic glaze & olive oil

Arugula Salad 11

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

Stuffed Artichoke 11

Farfalle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Orecchiette Alla Rabe 23

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

Lobster Ravioli 24

asparagus & fresh tomatoes in a champagne cream sauce

Sea Scallops & Shrimp Scampi 28

sautéed in garlic & white wine served over zucchini linguini

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

double cut pan- seared pork chop topped with a creamy brandy peppercorn cream sauce served with broccolini & a potato croquette

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze 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

Orange Roughy Livornese 26

broiled filet with black olives, capers, & red onions in a light tomato sauce served with mixed vegetables & a potato croquette

Cod Al Forno 28

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