Saturday January 26, 2019

Chicken Noodle Soup 7

Stuffed Pepper 8

ground beef, vegetable & rice topped with melted mozzarella in a marinara sauce

Asparagus Salad 11

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

Cucina Salad 11

romaine, chickpeas, pecans, carrots, prosciutto & goat cheese in a vinaigrette

Clams Casino 12

topped with bacon

Homemade Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Farfalle Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fusilli Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Shrimp & Sea Scallops Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetable & mashed potato

Monkfish Fra Diavolo 27

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

Cod Oreganata 28

broiled filet topped with breadcrumbs & chopped tomatoes in a lemon white wine sauce served with mixed vegetable & rice

Baked Branzino 28

topped with crabmeat in a lemon beurre blanc served with mixed vegetable & rice