Wednesday June 5, 2019

Vegetable Lentil Soup 7

Burrata 10

sliced tomatoes & basil topped with a balsamic glaze

Mediterranean Salad 11

cucumbers, tomatoes, red onions, olives & chickpeas topped with feta cheese & red wine vinaigrette 

Rice Balls 9

with vodka sauce 

Oreganata Combo 14

shrimp & clams oreganata in a lemon sauce

Baked Stuffed Rigatoni 20

In a fresh bolognese sauce topped with melted mozzarella 

Capellini Primavera 22

grilled chicken & seasonal vegetables with garlic & oil 

Homemade Cavatelli Salvatore 23

 veal, peas & mushrooms in a brown sauce 

Lobster & Scallop Scampi 26

served over homemade tagliatelle 

Chicken Cardinale 24

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

double cut pork chop topped with a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Orange Roughy Livornese 26

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

Blackened Salmon 27

pan-seared cajun spiced filet topped with lemon beurre blanc served with asparagus & a potato croquette

Branzino Al Forno 28

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