Wednesday January 22.2020

Cream of Cauliflower Soup 7

Wedge Salad 10

Iceberg wedge topped with creamy blue cheese, tomatoes, onions & bacon

Burrata 11

grilled zucchini, soppresata, roasted red peppers & olives topped with a balsamic glaze

Stuffed Pepper 9

ground meat & mixed vegetables topped with marinara sauce and melted mozzarella 

Combo Oreganata 14

shrimp & baked clams topped with a lemon white wine sauce 

Fusilli Calabrese 23

simmered meatballs, sweet sausage & pancetta in a light tomato sauce topped with ricotta 

Orecchiette Primavera 23

chicken & seasonal vegetables with garlic & oil 

Fettuccini Tre Mare 24

mussels, sea scallops & clams in a pink sauce 

Lobster & Shrimp Risotto 26

with peas & grape tomatoes in a cream sauce 

Pan-Fried Chicken Cutlet 24

pan-fried chicken cutlet topped with sautéed broccoli rabe & sweet red peppers 

Double Cut Pork Chop Au Poivre 26

pan-seared double cut pork chop topped with a creamy peppercorn sauce served with mixed vegetables & a potato croquette

Veal Nino 28

sautéed veal scaloppini topped with sun-dried tomatoes, peas & mushrooms in a light tomato sauce served with mixed vegetables & a potato croquette

Orange Roughy Livorense 26

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

Blackened Salmon 27

pan-seared cajun spiced filet with fresh lemon served with spinach & a potato croquette 

Baked Branzino 28

topped with crab meat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette