Wednesday October 16, 2019

Chicken & Escarole Soup 7

with orzo 

Burrata 12

fig jam, prosciutto & crostini

Arugula & Apple Salad 11

arugula, apples, walnuts & shaved reggiano cheese in an apple cider vinaigrette

Mozzarella Carrozza 9

with marinara sauce 

Homemade Gnocchi 20

with fresh tomatoes in a pesto cream sauce 

Risotto Primavera 21

seasonal vegetables in a light tomato sauce 

Fusilli Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Fiorentino 23

sautéed chicken topped with spinach & melted mozzarella in a brown demi sauce served with mixed vegetables & mashed potatoes 

Pork Chop Au Poivre 26

double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & mashed potatoes 

Blackened Salmon 26

cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & mashed potatoes 

Greek Style Swordfish 27

pan-seared mediterranean seasoned filet served with mixed vegetables & mashed potatoes 

Branzino Al Forno 28

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

Roasted Duck 29

roasted long island duck topped with an orange glaze served with spinach & mashed potatoes