Thursday March 28, 2019

Chicken Noodle Soup 7

Stuffed Artichoke 11

Nino Salad 10

romaine, red onions, tomatoes, roasted peppers & provolone cheese with red wine vinegar 

Burrata 11

sliced tomatoes, basil and a balsamic reduction 

Homemade Cavatelli 22

pancetta, meatballs & spicy sausage in a plum tomato sauce topped with ricotta

Rigatoni Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a light cream sauce

Lobster & Shrimp Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Risotto Di Mare 28

shrimp, clams, mussels, calamari, sea scallops & tomatoes in a white wine sauce

Free Range Chicken 25

partially deboned organic chicken roasted in garlic & oil with a sweet sausage link, broccoli rabe & roasted potatoes

Pork Chop Monte Bianco 26

breaded thin pork chop topped with spinach, shiitake mushrooms & mozzarella in a lemon white wine sauce served with roasted potatoes

Monkfish Fra Diavolo 27

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

Salmon Provencal 27

broiled filet topped with capers, scallions & tomatoes in a lemon white wine sauce served with mixed vegetables & roasted potatoes

Branzino Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with mixed vegetables & roasted potatoes

Veal Chop Milanese 35

topped with an arugula salad with balsamic vinaigrette