Wednesday May 15, 2019

Chicken Noodle Soup 7

Burrata 12

sliced tomatoes & olives topped with a balsamic glaze

Cucumber & Tomato Salad 9

with red onions & shaved reggiano with a red onion vinaigrette 

Soft Shell Crab 12

panko breaded soft shell crab with greens & a spicy mayo

Stuffed Zucchini 8

vegetable stuffing in a lemon wine sauce 

Homemade Cavatelli 22

pancetta & crumbled spicy sausage in a light tomato sauce topped with ricotta cheese 

Fusilli Peperoncino 22

chicken, broccoli rabe & cherry peppers in garlic & oil

Capellini Due Mare 24

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

Tagliatelle Langostino 26

fresh lobster meat with asparagus & tomatoes in a champagne cream sauce

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken oven roasted with cherry peppers in a balsamic reduction served with mixed vegetables & potato croquette

Pork Monte Bianco 26

breaded pork scaloppini topped with spinach, melted mozzarella & a lemon wine sauce with shiitake mushrooms served with potato croquettes 

Pan-Seared Branzino 27

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

Salmon Dijonaise 27

poached filet topped with scallions, peppers & capers in a dijon cream sauce served with mixed vegetables & a potato croquette 

Halibut Oreganata 32

broiled filet topped with breadcrumbs & tomatoes in a lemon white wine sauce served with mixed vegetables & a potato croquette