Tuesday August 7, 2018

Zucchini Flowers 9

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

Tomato Salad 10

garden tomatoes, red onions, basil & provolone in olive oil

Wedge Salad 11

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

Asparagus Oreganata 11

asparagus spears topped with breadcrumbs & fresh tomatoes in a lemon wine sauce

Fusilli Perfumate 22

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

Risotto Primavera 23

chicken & seasonal vegetables in a pink sauce

Short Rib Ravioli Au Poivre 24

in a brandy peppercorn cream sauce

Lobster & Shrimp Scampi 26

fresh lobster meat & shrimp 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 & a potato croquette

Pork Chop Gimingiano 26

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

Veal Cardinale 28

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

Blackened Salmon 26

cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Monkfish Mare E Monte 27

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

Orange Roughy Oreganata 28

broiled filet topped with shrimp, tomatoes & breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette