Wednesday November 13, 2019

Chicken Meatball & Escarole Soup 7

with tri-color cheese tortellini in a chicken broth

Burrata 12

sliced tomatoes & olives with olives & a balsamic glaze 

Baked Eggplant 9

egg battered eggplant layered with ricotta and prosciutto topped with melted fontina cheese and marinara sauce 

Beet Salad 11

romaine, purple beets, tomatoes, carrots & goat cheese in a vinaigrette

Shrimp Bianco 13

prosciutto wrapped shrimp with grilled asparagus in sweet vermouth cream sauce 

Fusilli Calabrese 22

with a fresh pork ragu topped with ricotta cheese 

Stuffed Rigatoni Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Risotto Di Mare 26

shrimp, clams, mussels, calamari, sea scallops & fresh tomatoes in a white wine sauce 

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary & cipollini onions in garlic & oil served with mixed vegetables & mashed potatoes

Blackened Pork Chop 26

pan-seared cajun spice double cut pork chop topped with sautéed mushrooms & onions served with broccoli rabe & mashed potatoes

Veal Cardinale 28

battered veal topped with breaded eggplant, prosciutto & melted mozzarella in a sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Branzino Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with spinach & mashed potatoes

Orange Roughy Puttanesca 27

baked filet topped with capers, anchovies & black olives in a light tomato sauce served with mixed vegetables & mashed potatoes

Cod 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