Tuesday May 21, 2019

Meatball & Onion Bar Pie 10

Spinach Salad 11

baby spinach, carrots tomatoes, bacon & gorgonzola cheese in a vinaigrette

Burrata 10

sliced tomatoes & olives topped with olive oil 

Stuffed Artichoke 11

Paccheri Calabrese 21

in a fresh pork ragu topped with ricotta

Cavatelli Natalie 23

crumbled spicy sausage, escarole, beans & tomatoes with garlic & oil 

Soft Shell Crab Francese 24

served over capellini 

 Lobster & Shrimp Scampi 25

over homemade tagliatelle 

Free Range Chicken Vinegar Peppers 25

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

Pork Chop Au Poivre 26

sautéed pork chop topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Bruschetta 28

breaded veal cutlet topped with tomatoes, fresh mozzarella & basil 

Salmon Dijonaise 26

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

Orange Roughy Livornese 26

sautéed filet topped with red onions, capers & black olives in a light marinara sauce served with mixed vegetables & a potato croquette 

Branzino Al Forno 27

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