Sunday August 25, 2019

French Onion Soup 7

Burrata 10

with chopped tomatoes on top of crostini

Wedge Salad 11

iceberg, tomatoes, corn, onions & crispy bacon topped with crumbled blue cheese in a creamy blue cheese dressing

Stuffed Artichoke 11

Clams Casino 12

Rigatoni Primavera 22

chicken & seasonal vegetables in garlic & oil

Fusilli Calabrese 23

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

Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Risotto Langostino 26

fresh lobster meat, peas & mushrooms in a cream sauce

Chicken Paisano 23

sautéed chicken topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Bruschetta 28

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

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams & beans in a spicy marinara sauce served over linguini

Pan-Seared Branzino 27

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

Blackened Salmon 27

topped with a lemon beurre blanc served with spinach & a potato croquette