Thursday September 27, 2018

Homemade Rice Balls 8

served with vodka sauce

Burrata 10

sliced grape tomatoes, basil, olive oil & a balsamic glaze

Nino Salad 10

romaine, red onions, tomatoes, roasted red peppers & provolone cheese with red wine vinaigrette

Johnny Boy Calamari 12

fried calamari sautéed with hot peppers & broccoli rabe

Homemade Gnocchi 21

in a fresh pork ragu topped with shaved reggiano

Bucatini Santa Lucia 22

crumbled hot sausage, mushrooms & peas in a pink sauce

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Capellini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken topped with cherry peppers in a balsamic reduction served with mixed vegetables & roasted potatoes

Pork Chop Gimingiano 26

breaded pork chop topped with spinach, mozzarella & mushrooms in a marsala wine sauce served with mixed vegetables & roasted potatoes

Veal Paisano 28

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

Parmesan Encrusted Salmon 26

pan-seared filet topped with a lemon beurre blanc sauce served with lentils & spinach

Branzino Livornese 27

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

Orange Roughy Marechaire 28

baked filet topped with shrimp, mussels, new zealand clams & tomatoes in a white wine sauce served over risotto