Saturday June 29, 2019

Fried Artichoke Hearts 9

served with blue cheese

Beet Salad 11

romaine, corn, carrots, tomatoes, purple beets & gorgonzola cheese in a vinaigrette

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Bucatini Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 28

served over linguini

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon white wine sauce served with mashed potatoes

Orange Roughy Livornese 26

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

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with mixed vegetables & rice

Branzino & Shrimp Oreganata 28

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