Thursday November 7, 2019

Lentil Soup 7

with spicy sausage

Burrata 10

grilled eggplant & tomatoes topped with basil & a balsamic reduction 

Vegetable Stuffed Mushrooms 9

topped with a brown demi glaze 

Shrimp & Asparagus Oreganata 14

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

Chopped Greek Salad Bar Pie 12

Baked Stuffed Rigatoni 20

in a fresh bolognese sauce topped with melted mozzarella  

Lobster Ravioli 22

chopped tomatoes & asparagus in a champagne cream sauce

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Capellini Marechaire 25

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

Free Range Chicken 25

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

Blackened Pork Tenderloin 26

cajun spiced butterflied pork tenderloin topped with sautéed mushrooms & onions served with vegetables & a potato croquette

Veal Francoli 28

sautéed scaloppini topped with shiitake mushrooms in a demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served with linguini

Cod Oreganata 28

broiled filet topped with breadcrumbs in a lemon white wine 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