Thursday September 13, 2018

Stuffed Pepper 8

ground beef & vegetable stuffed pepper topped with melted mozzarella in a marinara sauce

Tomato Salad 10

tomatoes, hearts of palm, red onions & shaved reggiano cheese in olive oil

String Bean Salad 10

string beans, tomatoes, red onions & feta cheese in a red wine vinaigrette

Stuffed Artichoke 11

Homemade Gnocchi 21

in a fresh bolognese sauce topped with shaved reggiano

Homemade Tagliatelle Calabrese 22

pancetta, crumbled spicy sausage, meatballs, basil in a light tomato sauce topped with a dollop of ricotta

Homemade Cavatelli Alla Rabe 23

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

Capellini Due Mare 24

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

Free Range Chicken 25

partially de-boned cut up roasted chicken with potatoes & fresh rosemary in a lemon wine sauce served with mixed vegetables

Pork Chop Pizzaiola 26

pan seared with peppers & onions in a light tomato sauce served with mixed vegetables & roasted potatoes

Veal Baci Baci 28

stuffed veal scaloppini with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & roasted potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & roasted potatoes

Monkfish Scampi 27

monkfish medallions sautéed in garlic & white wine 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 & roasted potatoes