Friday March 29, 2019

Chicken Noodle Soup 7

Beet Salad 11

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

Stuffed Artichoke 11

Seafood Salad 13

Risotto Funghi 21

button, shiitake & porcini mushrooms in a light cream sauce

Fusilli Calabrese 22

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

Lobster Ravioli 23

topped with asparagus in a champagne pink sauce

Linguini Due Mare 24

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

Free Range Chicken 25

partially deboned organic chicken roasted in garlic & oil with a sweet sausage link, mixed vegetables & mashed potato

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella in a brown demi-glaze with a touch of cream topped with shiitake mushrooms served with mashed potato

Monkfish Fra Diavolo 27

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

 Cod Al Forno 28

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

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice