Thursday February 28, 2019

Cream of Broccoli Soup 7

Roasted Portobello 10

with roasted peppers, scallions & goat cheese in a balsamic reduction

Burrata 10

fresh burrata with sliced tomatoes topped with a balsamic reduction

Beet Salad 11

romaine, purple beets, carrots & goat cheese in a vinaigrette

Meatball & Onion Bar Pie 10

Baked Homemade Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Pan Fried Eggplant 22

breaded eggplant layered with prosciutto & mozzarella in a tomato sauce served with homemade gnocchi

Lobster Ravioli 24

fresh tomatoes & basil in a champagne cream sauce

Lobster & Shrimp Scampi 26

shrimp & lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

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

Veal Monte Bianco 28

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

Blackened Salmon 26

pan-seared cajun spiced filet with fresh lemon served with mixed vegetables & a potato croquette

Cod Livornese 28

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

Branzino Piccata 27

fresh filet topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette