Monday March 18, 2019

Stuffed Artichoke 10

Nino Salad 10

romaine, tomatoes, roasted peppers, red onions & provolone cheese in a red wine vinaigrette

Cucumber & Feta Salad 9

Zucchini & Mushroom Bar Pie 10

Bucatini Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with mozzarella balls 

Gemelli Carciofo 23

chicken, artichoke hearts, broccoli, tomatoes with garlic & oil  

Lobster Ravioli 22

topped with chopped tomatoes in a pink sauce

Linguine Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce 

Chicken Cardinale 24

battered chicken topped with breaded eggplant, prosciutto & melted mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Gimingiano 26

breaded pork scaloppini topped with spinach, melted mozzarella & a brown demi glaze with mushrooms served with potato croquettes 

Veal Mona Lisa 28

sautéed veal topped with steamed plum tomatoes & capers in a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Cod Livornese 27

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

Branzino & Shrimp Oreganata 28

fresh filet topped with shrimp, fresh tomatoes & seasoned breadcrumbs in a lemon white wine sauce served with mixed vegetables & a potato croquette

Corned Beef & Cabbage 20

served with carrots & potatoes