Saturday August 20, 2019

Burrata 12

arugula, fig jam, prosciutto & crostini

Beet Salad 11

romaine, purple beets, corn, candid pecans & goat cheese in a vinaigrette

Chicken Parm Spring Rolls 11

chicken cutlet, mozzarella & marinara sauce

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Baked Homemade Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Dirty Risotto 23

mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Homemade Tagliatelle 24

shrimp, spinach & tomatoes in garlic & oil

Lobster Rollatini 26

fresh lobster meat, mozzarella & vegetables topped with melted mozzarella in a pink sauce

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

Double Cut Pork Chop Pizzaiola 26

pan-seared pork chop topped with peppers & onions in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Veal Bruschetta 28

breaded veal cutlet topped with chopped tomatoes & fresh mozzarella in olive oil

Branzino Livornese 27

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

Salmon Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & a potato croquette

Orange Roughy Marechaire 28

broiled filet topped with clams, shrimp, mussels & tomatoes in a lemon white wine sauce served over risotto