Wednesday, May 2, 2018

Cauliflower Al Forno 7

battered cauliflower baked with grape tomatoes & basil in a lemon wine sauce

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

Baked Stuffed Rigatoni 19

In a fresh bolognese sauce topped with melted mozzarella

Fusilli Calabrese 22

crumbled sweet sausage, meatballs & pancetta in a light tomato sauce topped with shaved reggiano

Orecchiette Alla Rabe 23

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

Capellini Due Mare 24

shrimp, roasted garlic & basil in a white clam sauce

Chicken Portobello 24

sautéed chicken topped with grilled portobello mushrooms, roasted red peppers & melted mozzarella in a sherry wine demi glaze served with mixed vegetables & a potato croquette

Pork Chop Bianco 26

pan-seared pork chop roasted with potatoes & cherry peppers in a lemon wine sauce served with mixed vegetables & a potato croquette

Veal Cardinale 28

battered veal topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce 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