January 3, 2019

Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Meatball & Onion Bar Pie 10

Wedge Salad 11

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

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Tagliatelle Puttanesca 21

anchovies, capers & olives in a light tomato sauce
Homemade Ravioli 22

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

Cavatelli Natalie 23

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

Linguini Due Mare 24

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

Chicken Cardinale 24

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised in a vegetable stew served over risotto

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette

Bacon Wrapped Scallops Au Poivre 29

topped with a brandy peppercorn cream sauce served with spinach & a potato croquette