Thursday February 21, 2019

French Onion Soup 7

Burrata 10

fresh burrata with prosciutto, basil, balsamic reduction & olive oil 

Tomato Salad 10

tomatoes, onions, hearts of palm & provolone cheese in olive oil

Stuffed Artichoke 11

Baked Stuffed Rigatoni 20

 with a bolognese sauce with peas topped with melted mozzarella

Homemade Cavatelli Calabrese 22

homemade pasta with a fresh pork ragu sauce topped with ricotta cheese 

Bucatini Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster & Shrimp Scampi 26

lobster meat & shrimp sauteed in garlic & white wine served over homemade pasta

Free Range Chicken Vinegar Peppers 25

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

Veal Cacciatore 28

sautéed veal topped with mushrooms, onions & basil in a sherry wine light tomato sauce served over rigatoni 

Monkfish Fra Diavolo 27

 with clams & cannellini beans in a spicy marinara sauce served over linguini

Branzino Al Forno 28

battered filet topped with shrimp roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette 

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette