Thursday January 30, 2020

Eggplant Caponata 9

sautéed with sweet & hot peppers, capers, olives & tomatoes in garlic & oil

Beet Salad 11

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

Burrata 11

sliced portobello, arugula, roasted peppers & tomatoes topped with balsamic glaze

Asparagus Wrap 12

asparagus, prosciutto, roasted peppers & mozzarella in a puff pastry served with marinara sauce

Homemade Baked Cavatelli 21

in a fresh bolognese sauce with peas

Rigatoni Gamberetti 24

shrimp & broccoli rabe garlic & oil

Risotto Langostino 26

fresh lobster meat, asparagus & shiitake mushrooms in a pink sauce

Chicken Portobello 24

sautéed chicken topped with portobello mushrooms & roasted peppers in a brown demi-glaze served with mixed vegetables & roasted potatoes

Pork Chop Au Poivre 26

pan-seared pork chops sautéed in a brandy peppercorn cream sauce served with mixed vegetables & roasted potatoes

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Blackened Salmon 27

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

Cod Livornese 28

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

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & roasted potatoes