Thursday May 3, 2018

Stuffed Pepper 8

ground beef & vegetable stuffed topped with melted mozzarella in a marinara 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

Fusilli Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Farfalle Pesto 22

topped with blackened chicken in a pesto cream

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a champagne cream sauce

Capellini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

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 & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams, spinach & cannellini beans in a spicy marinara sauce served over linguini

Branzino Al Forno 28

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