Friday April 19, 2019

Beet Salad 11

romaine lettuce, purple beets, corn, carrots & tomatoes with gorgonzola cheese & vinaigrette dressing

Vegetable Stuffed Mushroom 8

In a brown demi glaze 

Stuffed Artichoke 11

Seafood Salad 14

shrimp, calamari & sea scallops with red onion & celery marinated with lemon & olive oil 

Fusilli Calabrese 22

pancetta, meatballs & crumbled sweet sausage in a light tomato sauce topped with ricotta cheese 

Gemelli Verde 24

shrimp, broccolini, zucchini, asparagus & peas with garlic & oil 

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce 

Risotto Di Mare 28

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

Chicken Piasano 25

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Grilled Veal Chop 34

topped with peppers & onions served with broccolini & mashed potatoes 

Baked Orange Roughy 27

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

Monkfish Fra Diavolo 27

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

Branzino Al Forno 28

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