Wednesday May 30, 2019

Homemade Capellini Cakes 9

served with vodka sauce

Mediterranean Salad 10

tomatoes, cucumbers, red onions, olives, chickpeas & feta cheese in a red wine vinaigrette

Burrata 11

grilled portobello mushroom & roasted red peppers topped with balsamic glaze

Crabmeat Stuffed Mushrooms 12

topped with a lemon white wine sauce

Homemade Baked Cavatelli 19

fresh bolognese sauce topped with melted mozzarella 

Risotto Primavera 21

seasonal vegetables in a light marinara sauce 

Farfalle Perfumate 23

crumbled sweet sausage, broccoli rabe, & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

over homemade tagliatelle 

Free Range Chicken Vinegar Peppers 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Rollatini 28

breaded veal stuffed with prosciutto, asparagus & mozzarella topped with a brown demi with cream & shiitake mushrooms served with gnocchi

Pistachio Crusted Salmon 27

pan-seared pistachio crusted filet topped with a light cream sauce served with mixed vegetables & a potato croquette 

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette

New York Strip Au Poivre 32

pan-seared peppercorn crusted strip topped with an au poivre sauce served with broccoli rabe & a potato croquette