Thursday March 21, 2019

Stuffed Artichoke 10

Asparagus Salad 11

asparagus spears topped with hearts of palm, tomatoes & feta cheese in a vinaigrette

Baby Kale Salad 10

red onions & shaved reggiano cheese with lemon & olive oil 

Meatball & Onion Bar Pie 10

Homemade Cavatelli 22

homemade pasta in a fresh pork ragu topped with ricotta

Gemelli alla Rabe 23

chicken, broccoli rabe, sun-dried tomatoes & cannellini beans with garlic & oil 

Linguini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Homemade Tagliatelle Di Vinci 26

bay scallops & mushrooms in a pink sauce

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Pork Chops Au Poivre 26

pan-seared pork chops topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette 

Veal Cardinale 28

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

Monkfish Scampi 27

monkfish medallions in a scampi sauce served over zucchini linguini 

Cod Livornese 28

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

Pan-Seared Branzino 27

fresh pan-seared filet topped with capers in a lemon wince sauce served with lentils & spinach