Tuesday November 5, 2019

Lentil Soup 7

with spicy sausage

Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Nino Salad 11

romaine, tomatoes, roasted red peppers & provolone cheese in a red wine vinaigrette

Shrimp & Asparagus Oreganata 14

shrimp & asparagus topped with breadcrumbs & tomatoes in a white wine sauce

Tortellini Carbonara 21

tri-color cheese tortellini with pancetta & peas in a cream sauce 

Homemade Cavatelli Calabrese 22

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

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

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

Pork Tenderloin Au Poivre 26

topped with a brandy peppercorn cream sauce served with broccoli rabe & a potato croquette

Veal Paisano 28

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

Orange Roughy Livornese 26

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

Ginger Garlic Tuna 32

pan-seared filet topped with a ginger garlic sauce served with spinach & a potato croquette