Friday October 4, 2019

Lentil Soup 7

with roasted chicken

Burrata 11

fig jam, arugula, prosciutto & crostinis 

Asparagus Salad 9

asparagus, hearts of palm, tomatoes & corn topped vinaigrette dressing & feta cheese 

 Crab Cake 14

with a spicy mayo

Stuffed Artichoke 11

Zitoni Siciliano 22

eggplant, capers & olives in a light tomato sauce topped with shaved reggiano 

Risotto Della Casa 23

chicken, sun-dried tomatoes & peas in a pink sauce 

Orecchiette Verde 24

shrimp, asparagus, peas, string beans & zucchini with garlic & oil 

Homemade Tagliatelle Scampi 25

shrimp & scallop scampi over homemade tagliatelle 

Free Range Chicken 25

partially de-boned chicken roasted with garlic & rosemary served with mixed vegetables & mashed potatoes 

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes 

Veal Nino 28

sautéed veal topped with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetables & mashed potatoes 

Blackened Salmon 26

pan-seared cajun spiced filet with fresh lemon served with mixed vegetables & rice

Cod Al Forno 27

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

Branzino Livornese 28

baked filet with red onions, capers & black olives in a light tomato sauce served with mixed vegetables & rice

Pan-Seared Halibut 30

pan-seared fresh filet topped with a lemon beurre blanc sauce served with sautéed spinach & rice