Thursday January 2, 2020

                                                                 Split Pea Soup 7

with smoked ham bone

Eggplant Caponata 9

sautéed eggplant, hot & sweet peppers, capers, onions & tomatoes in garlic & oil

Beet Salad 11

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

Burrata 11

portobello mushroom & roasted red peppers topped with a balsamic glaze

Clams Casino 12

Sea Scallops Oreganata 15

topped with seasoned breadcrumbs & tomatoes in a lemon white wine sauce 

Homemade Gnocchi 21

with baby zucchini in a pink sauce

Homemade Cavatelli Calabrese 22

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

Orecchiette Carcofi 23

chicken, broccoli, artichoke hearts & plum tomatoes in garlic & oil

Linguini Due Mare 24

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

Chicken Valdostano 24

sautéed chicken stuffed prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & scalloped potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Verdi E Rosso 28

sautéed veal scaloppini topped with asparagus & tomatoes in a whit wine sauce served with scalloped potatoes

Blackened Salmon 27

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

Branzino Livornese 27

baked filet topped with olives, capers & red onions in a light marinara sauce served with mixed vegetables & scalloped potatoes

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc served with mixed vegetables & scalloped potatoes