Sunday November 24, 2019

Stuffed Pepper 8

ground beef & vegetable stuffed topped with melted mozzarella in a marinara sauce 

 Burrata 10

tomatoes, roasted red peppers & olives topped with a balsamic glaze

Wedge Salad 11

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

 Crabmeat Stuffed Mushrooms 12

in a lemon white wine sauce

Clams Casino 12

Homemade Cavatelli Calabrese 22

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Lobster Ravioli 23

with chopped asparagus in a pink sauce

Linguini Marechaire 25

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

Free Range Chicken 25

partially de-boned chicken oven roasted with a hot sausage link in garlic & oil served with broccoli rabe & a potato croquette

Blackened Pork Chop 26

double cut pork chop pan- seared with cajun spices topped with sautéed mushrooms & onions served with escarole & beans

Veal Rollatini 28

breaded veal scaloppini stuffed with prosciutto, asparagus & mozzarella in a brown demi-glaze with a touch of cream topped with shiitake mushrooms served with mixed vegetables & a potato croquette

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach & a potato croquette

Orange Roughy Livornese 27

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

Branzino Al Forno 28

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