Friday July 5, 2019

Tomato Salad 10

with provolone & onion

Beet Salad 11

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

Stuffed Artichoke 11

Baked Eggplant 12

egg-battered eggplant layered with fresh mozzarella & ricotta in a marinara sauce topped with fresh basil

Johnny Boy Calamari 13

fried calamari with broccoli rabe & hot peppers

Risotto Al Funghi 21

shiitake, button & oyster mushrooms in a cream sauce

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Farfalle alla Rabe 23

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

Lobster & Shrimp Scampi 26

served over linguini

Chicken Cardinale 24

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

Country Style Pork Chop 26

pan-fried breaded pork chop topped with sautéed peppers & onions served with mixed vegetables & mashed potato

Veal Fiorentino 28

scaloppini topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, lentils & spinach

Branzino Al Forno 28

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice