Saturday June 23, 2018

Vegetable Lentil Soup 7

Broccolini Fagioli 9

with cannellini beans & tomatoes in garlic & oil

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 Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fusilli Alla Crema 23

chicken, broccoli & tomatoes in a cream sauce

Beef Braciole 26

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

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken oven roasted with spicy sausage & cherry peppers in a balsamic reduction served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

pan seared double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & mashed potatoes

Veal Monte Bianco 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & rice

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