Sunday September 30, 2018

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Fried Artichoke Hearts 9

served with blue cheese

Tomato Salad 11

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

Beet Salad 11

romaine, purple beets, carrots & goat cheese in a vinaigrette

Homemade Cavatelli Natalie 23

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

Linguine Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Risotto Langostino 26

fresh lobster meat, asparagus & mushrooms in a pink sauce

Beef Bracciole 28

braised beef bracciole stuffed with breadcrumbs, parmesan cheese & pignoli nuts in a plum tomato sauce served over rigatoni

Chicken Sorrentino 24

sautéed chicken topped with grilled eggplant, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & a potato croquette

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

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

Monkfish Scampi 27

monkfish medallions sautéed in garlic & white wine served over linguine

Branzino Livornese 27

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