Friday November 8, 2019

Lentil Soup 7

with spicy sausage

Burrata 10

marinated tomatoes & basil in with crostini 

Vegetable Stuffed Mushrooms 9

topped with a brown demi glaze 

Stuffed Artichoke 11

Wedge Salad 11

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

Homemade Cavatelli Siciliano 21

sautéed eggplant, capers & olives in a light tomato sauce topped with shaved Reggiano

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce 

Tagliatelle Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon white wine sauce served with mashed potato

Monkfish Fra Diavolo 27

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

Blackened Swordfish 27

pan-seared cajun spiced filet served with fresh lemon, mixed vegetables & rice

Branzino Al Forno 28

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

Lobster Tail & Shrimp Scampi 30

5oz lobster tail & shrimp sautéed in garlic & white wine served over capellini