Saturday October 19, 2019

Chicken & Escarole Soup 7

with orzo

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Stuffed Artichoke 11

Asparagus Salad 11

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

Clams Casino 12

Paccheri Calabrese 22

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

Orecchiette Ortelana 23

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

Lobster & Shrimp Scampi 26

served over linguini

Free Range Chicken 25

partially de-boned chicken oven roasted in garlic & oil with cippolini onions served with mixed vegetables & mashed potato

Pork Chop Au Poivre 26

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

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potato

Monkfish Fra Diavolo 27

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

Blackened Salmon 27

cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & rice

Branzino Al Forno 28

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

Roasted Duck 29

roasted long island duck topped with toasted almonds in a amaretto sauce served with mixed vegetables & mashed potato