Thursday August 9, 2018

Fried Artichoke Hearts 9

served with blue cheese

Tomato Salad 10

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

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Fusilli Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Capellini Due Mare 24

shrimp, roasted garlic, basil & tomatoes in a white clam sauce

Lobster & Shrimp Scampi 27

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

Free Range Chicken 24

partially de-boned organic chicken roasted with cipollini onions & olive oil served with mixed vegetables & roasted potatoes

Veal Bruschetta 28

breaded veal cutlets topped with tomatoes, basil & fresh mozzarella with olive oil

Branzino Livornese 27

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

Cod Al Forno 28

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

NY Strip Au Poivre 31

pan-seared strip steak topped with a creamy peppercorn sauce served with mixed vegetables & roasted potatoes