Monday May 14, 2018

Stuffed Pepper 9

ground meat & vegetable stuffing topped with marinara and melted mozzarella cheese

Arugula Salad 11

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

Wedge Salad 11

iceberg, tomatoes, red onions, crispy bacon & blue cheese dressing

Meatball & Onion Bar Pie 11

Fusilli Fagioli 19

broccolini & cannellini beans with garlic & oil

Rigatoni Calabrese 21

fresh pork ragu topped with a dollop of ricotta cheese

Capellini Due Mare 24

shrimp, roasted garlic & basil in a white clam sauce

Lobster Fra Diavolo 25

½ lobster in shell, asparagus & mushrooms in a pink sauce over linguini

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetables stew served over mashed potatoes

Salmon Oreganata 26

broiled & topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & rice Grilled Veal Chop 36

topped with peppers & onions served with vegetables & mashed potatoes

Branzino Al Forno 27

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

Baked Cod 27

broiled filet topped with lump crab meat & a lemon beurre blanc sauce served with mixed vegetables & mashed potatoes