Monday August 6, 2018

Eggplant Caponata 9

sautéed baby eggplant, tomatoes, sweet & hot peppers, capers & olives in garlic & oil

 Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Zucchini Flowers 9

stuffed with ricotta, spinach & lemon zest with marinara sauce and grated cheese

Asparagus Salad 11

asparagus, fresh tomatoes, hearts of palm, corn & feta cheese with vinaigrette dressing

Fusilli Alla Rabe 23

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

Short Rib Ravioli Au Poivre 24

in a brandy peppercorn cream sauce

Dirty Risotto 25

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

Lobster & Sea Scallops Scampi 26

fresh lobster meat & scallops sautéed in garlic & white wine sauce served over linguine

Free Range Chicken 24

partially de-boned organic chicken roasted with cipollini onions & olive oil served with broccoli rabe & mashed potatoes

Pork Chop Gimingiano 26

breaded thin pork chop topped with spinach, melted mozzarella & a brown demi glaze with mushrooms served with mashed potatoes

Veal Paesano 28

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

Blackened Salmon 26

cajun spiced filet topped with a lemon beurre blanc sauce served with grilled asparagus & mashed potatoes

Monkfish Fra Diavolo 27

sautéed monkfish scaloppini with clams & cannellini beans in a spicy marinara sauce served over linguine

Orange Roughy Livornese 28

broiled filet topped with black olives, red onions & capers in a light tomato sauce served with mixed vegetables & mashed potatoes