Thursday October 10, 2019

Chicken & Escarole Soup 7

with orzo in a chicken broth

Portobello Salad 11

sliced grilled portobello mushrooms topped with arugula, roasted red peppers & reggiano cheese with a balsamic vinaigrette

Burrata 11

marinated tomatoes topped with a balsamic glaze served over bronx bread

Shrimp & Asparagus Oreganata 14

with chopped tomatoes in a lemon white wine sauce

Tagliatelle Calabrese 22

spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Lobster Ravioli 23

with chopped asparagus & tomatoes in a champagne cream sauce

Orecchiette Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes with garlic & oil 

Capellini Marechaire 25

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

Free Range Chicken 25

partially de-boned chicken roasted in garlic & oil with a spicy sausage link, served with broccoli rabe & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi

Veal Rollatini 28

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

Branzino Al Forno 28

battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & roasted potatoes

Cod Di Marco 28

cod medallions sautéed with hot peppers & tomatoes in a white wine sauce served over capellini

Roasted Duck 29

roasted long island duck topped with an orange glaze served with mixed vegetables & roasted potatoes