Friday June 22, 2018

Vegetable Lentil Soup 7

Fried Artichoke Hearts 8

served with blue cheese

Burrata 11

sliced tomatoes, basil, olive oil & drizzled balsamic glaze

Wedge Salad 11

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

Homemade Cavatelli Fagioli 21

broccolini, cannellini beans & tomatoes in garlic & oil

Beef Braciole 26

braised beef braciole in a ragu sauce served over rigatoni topped with shaved reggiano

Homemade Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce

Chicken Paesano 23

sautéed chicken topped with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mashed potatoes

Cod Fra Diavolo 27

sautéed cod with cannellini beans in a spicy marinara sauce served over linguine

Branzino Al Forno 28

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

Pan Seared Tuna 29

pan seared filet topped with a ginger garlic sauce served with spinach & rice