Saturday November 9, 2019

Lentil Soup 7

with spicy sausage

Burrata 11

grilled portobello mushroom & roasted red peppers topped with a balsamic 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 Calabrese 22

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

Fusilli Verdi e Rosso 24

shrimp, brussel sprouts & tomatoes in a white wine sauce

Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & mashed potato

Salmon Livornese 27

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

 Swordfish Marechaire 27

sautéed filet topped with new zealand, shrimp, mussels & tomatoes in a white wine sauce served over linguini

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