January 2, 2019

Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Wedge Salad 11

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

Stuffed Artichoke 11

Johnny Boy Calamari12

fried calamari tossed with broccoli rabe & hot peppers

Baked Cavatelli 21

in a fresh bolognese topped with melted mozzarella

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce
Homemade Ravioli 22

 stuffed with sausage & broccoli rabe topped with tomatoes & basil in a champagne cream sauce 

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Free Range Chicken 25

partially de-boned chicken oven roasted with cherry peppers in a lemon wine sauce served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised in a vegetable stew served over mashed potato

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & mashed potato

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams in a spicy marinara sauce served over capellini

Branzino al Forno 28

battered oven baked filet with shrimp, tomato, basil and garlic in a lemon white sauce with mixed vegetable & mashed potato

Stuffed Flounder 28

with crabmeat & topped with a lemon beurre blanc served with mixed vegetable & mashed potato