Friday November 15, 2019

Lentil Soup 7

with chicken

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & crumbled blue cheese in a creamy blue cheese

Burrata 12

grilled zucchini, soppresata, olives & roasted red peppers topped with a balsamic glaze

Beet Salad 11

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

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Homemade Cavatelli Calabrese 21

with a fresh pork ragu topped with ricotta cheese

Lobster Ravioli 22

chopped asparagus in a champagne cream sauce

Fusilli Carciofi 23

chicken, artichoke hearts, broccoli & plum tomatoes in garlic & oil

Shrimp & Sea Scallops Scampi 28

served over homemade tagliatelle

Free Range Chicken 25

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

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 & mashed potato

Veal Paisano 28

sautéed scaloppini topped with roasted red peppers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & mashed potato

Branzino Al Forno 28

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

Stuffed Orange Roughy 28

baked & stuffed with crabmeat topped with a lemon beurre blanc served with mixed vegetables & rice

Cod Livornese 28

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