Friday September 6, 2019

Escarole & Bean Soup 7

with chicken & ditalini pasta in a chicken broth

Seafood Stuffed Mushrooms 9

in a lemon white wine sauce

Burrata 12

prosciutto, arugula, fig jam & crostini

Beet Salad 11

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

Homemade Gnocchi 21

with baby zucchini in a pink sauce

Homemade Cavatelli Calabrese 22

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

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil
Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken oven roasted in garlic & oil with fresh rosemary served with mixed vegetables & mashed potato 

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, sausage & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

 Swordfish Di Marco 27

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

Cod Livornese 28

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

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