Thursday July 18, 2019

Broccolini Fagioli 10

 sautéed with beans & tomatoes in garlic & oil

Burrata 10

with grilled zucchini topped with a balsamic glaze

Tri-Color Salad 11

baby kale, endive, radicchio, tomatoes & fresh mozzarella in a vinaigrette

Clams Alla Rabe 12

manilla clams sautéed with broccoli rabe in a fra diavolo sauce

Tagliatelle Carbornara 21

peas & pancetta in a cream sauce

Homemade Cavatelli Perfumata 23

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

Risotto Langostino 26 

lobster meat, peas & mushrooms in a pink sauce 

Chicken Portobello 24

sautéed chicken topped with grilled portobello mushroom, roasted peppers & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Veal Chop Parmigiana 34

pan-fried veal chop topped with fresh mozzarella & basil in a marinara sauce served with rigatoni

Orange Roughy Putanesca 27

baked filet topped with capers, anchovies & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Swordfish Di Marco 27

swordfish medallions sautéed with hot peppers, tomatoes & roasted garlic in a lemon white wine sauce served over linguini

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp & seasoned breadcrumbs in a lemon white wine sauce served with mixed vegetables & roasted potatoes