Friday January 3, 2020

Eggplant Caponata 9

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

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & crumbled blue cheese in a creamy blue cheese dressing

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

Sea Scallops Oreganata 15

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

Homemade Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Orecchiette Carcofi 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Valdostano 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Verdi E Rosso 28

sautéed veal scaloppini topped with asparagus & tomatoes in a white wine sauce served with mashed potato

Monkfish Fra Diavolo 27

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

Blackened Swordfish 28

pan -seared cajun spiced filet topped with a lemon beurre blanc served with spinach & rice

Branzino Al Forno 28

battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with mixed vegetables & rice