Friday May 24, 2019

Burrata 10

sliced tomatoes & olives topped with balsamic glaze 

Beet Salad 11

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

Stuffed Artichoke 11

Grilled Octopus 14

with arugula, onions & potatoes in lemon & olive oil

Risotto Al Funghi 20

shiitake, button & porcini mushrooms in a cream sauce

Stuffed Rigatoni Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce 

Farfalle Primavera 23

grilled chicken & seasonal vegetables in garlic & oil

Lobster & Shrimp Scampi 26

over linguini

Chicken Francoli 23

sauteed chicken topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Chop Parmigiana 34 

breaded veal chop pounded thin, topped with fresh mozzarella, basil & marinara sauce served with rigatoni

Salmon Provencal 26

broiled filet topped with capers, scallions & tomatoes in a lemon white wine sauce served with mixed vegetables & rice

Greek Style Swordfish 27

grilled filet served with fresh lemon, mixed vegetables & rice

Cod Livornese 28

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