Wednesday October 9, 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

tomatoes, olives, basil & balsamic glaze

Shrimp & Asparagus Oreganata 14

in a lemon white wine sauce

Fusilli 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 

Shrimp & Sea Scallops Scampi 27

served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Orange Roughy Livornese 26

broiled filet with red onions, capers & olives in a light tomato sauce served with mixed vegetables & a potato croquette

Pan-Seared Salmon 27

topped with capers in a lemon white wine sauce served with spinach & a potato croquette

Cod Al Forno 27

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

Roasted Duck 29

roasted long island duck topped with toasted almonds & an orange glaze served with mixed vegetables & a potato croquette