Thursday November 14, 2019

Lentil Soup 7

with chicken

Burrata 12

grilled zucchini, soppresata, olives & roasted red peppers topped with 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

Rigatoni Calabrese 21

with a fresh pork ragu topped with ricotta cheese

Fusilli Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Della Casa 23

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

Linguini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Chicken Caprese 24

battered chicken topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with sausage, broccoli rabe & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Veal Cardinale 28

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

Branzino Piccata 27

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

Orange Roughy Provencal 27

baked filet topped with capers, tomatoes & scallions in a lemon white wine sauce served with mixed vegetables & a potato croquette

Cod Livornese 28

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