Wednesday March 13, 2019

Burrata 10

marinated tomatoes on crostini’s topped with a balsamic glaze

Beet Salad 11

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

Mozzarella en Carrozza 9

fried mozzarella sandwich with marinara sauce & grated cheese 

Johnny Boy Calamari 12

fried calamari tossed with hot peppers & broccoli rabe

Baked Tortellini 21

In a fresh bolognese sauce topped with melted mozzarella

Gemelli Misto 23

crumbled sweet & spicy sausage, chicken, sun-dried tomatoes & peas with garlic & oil

Lobster Ravioli 24

asparagus, fresh tomatoes & basil in a champagne cream sauce

Homemade Cavatelli Salvatore 25

julienne cut veal, mushrooms & peas in a light sherry wine brown sauce

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella cheese in a brown demi glaze served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over gnocchi 

Veal Paisano 28

sautéed veal topped with roasted peppers & artichoke hearts in a lemon wine sauce served with mixed vegetables & roasted potatoes 

Salmon Piccata 26

broiled filet with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & roasted potatoes

Baked Orange Roughy 27

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & roasted potatoes 

Branzino Tosacano 27

broiled filet with capers, olives, onions & potatoes in a light tomato sauce served over risotto