Friday January 24, 2020

Chicken Noodle Soup 7

Baby Artichoke Oreganata 11

 sautéed with capers, olives & topped with breadcrumbs in a lemon white wine sauce

Beet Salad 11

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

Burrata 12

prosciutto, fig jam, arugula & crostini

Stuffed Pepper 9

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

Clams Casino 12

topped with bacon

 Homemade Cavatelli 22

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

Farfalle Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Stuffed Pork Chop 26

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

Veal Osso Buco 32

braised veal shank in a vegetable stew served over mashed potato

Salmon Provencal 27

pan-seared scallops topped with capers, scallions & tomatoes in a lemon white wine sauce served with mixed vegetables & rice

Branzino Livornese 28

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice