Wednesday, July 18, 2018

Burrata 10

fig jam, arugula, prosciutto & a balsamic glaze

Broccolini Fagioli 10

sautéed broccolini, cannellini beans, fresh tomatoes

Zucchini Flowers 11

stuffed with ricotta & spinach served with marinara sauce & grated parmesan

Wedge Salad 12

iceberg wedge heirloom tomatoes, red onion, bacon with crumbed & blue cheese dressing

Baked Stuffed Rigatoni 21

with peas & a bolognese sauce baked with mozzarella cheese

Fusilli Alla Rabe 23

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

Dirty Risotto 24

sweet & spicy sausage, pancetta, onions, mushrooms & peppers in a light cream sauce

Lobster & Scallop Scampi 26

sautéed in garlic & white wine served over linguini

Free Range Chicken 25

partially de-boned chicken with rosemary in a lemon wine sauce served with mixed vegetables & a potato croquette

Veal Cardinale 27

battered veal topped with prosciutto, breaded eggplant & mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Striped Bass Fra Diavolo 27

striped bass with clams sautéed in a spicy marinara sauce served over linguine

Cod Oreganata 28

broiled filet topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato roquette

Branzino Al Forno 28

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