Tuesday April 9, 2019

Vegetable Lentil Soup 7

Burrata 10

with sliced tomatoes topped with a balsamic glaze

BLT Salad 11

iceberg lettuce, grape tomatoes, crispy bacon, blue cheese crumbles with vinaigrette dressing 

Oreganata Combo 14

clams & shrimp oreganata in a lemon wine sauce

Fusilli Calabrese 21

in a fresh pork ragu sauce topped with ricotta

Farfalle Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Lobster & Shrimp Scampi 26

fresh lobster meat & shrimp in a lemon garlic sauce served over homemade tagliatelle 

Free Range Chicken 25

partially de-boned chicken roasted with garlic & rosemary served with mixed vegetables & roasted potatoes

Veal Napolitano 28

breaded veal topped with prosciutto, roasted red peppers, marinara sauce & melted mozzarella served over rigatoni  

Monkfish Fra Diavolo 27

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

Cod Oreganata 27

fresh broiled filet topped with tomatoes & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes 

Swordfish Livornese 28

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Branzino Al Forno 28

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