Thursday October 29, 2020

WE ARE ACTIVELY TRYING TO REDUCE THE FOOT TRAFFIC INSIDE THE RESTAURANT. TAKING ORDERS OVER THE PHONE AND PROVIDING A CURBSIDE DELIVERY SERVICE FOR TAKE OUT ALLOWS FOR SOCIAL DISTANCE AND IS A PREVENTATIVE MEASURE TO DO OUR PART TO REDUCE THE SPREAD OF COVID-19.

WE KINDLY ASK WHEN PICKING UP TAKE OUT TO REMAIN IN YOUR CAR AND CALL THE RESTAURANT TO ALERT US OF YOUR ARRIVAL AND ALLOW US TO DELIVER THE ORDER TO YOU.

WE ALSO PLEASE ASK THAT YOU COMMUNICATE OUR PROCEDURE TO WHOMEVER IS COLLECTING YOUR ORDER IF THE AREN’T ALREADY AWARE. WE APPRECIATE YOUR HELP AND AS ALWAYS, YOUR LOYALTY. 

*OUTDOOR DINING IS NOW FULLY TENTED FOR THE FALL/WINTER SEASON*

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INDOOR/OUTDOOR DININING AVAILBLE!

TUES-SUN

LUNCH & DINNER HOURS

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Lentil Soup 7

with spicy sausage

Stuffed Pepper 9

ground beef & vegetable stuffing topped with melted mozzarella in a marinara sauce

Wedge Salad 11

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

Vegetable Stuffed Mushrooms 9

In a brown semi glaze

Burrata 11

roasted tomatoes, grilled red onions, basil, balsamic glaze & crostini

Seafood Salad 13

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Dirty Risotto 23

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

Tagliatelle Langostino 26

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

Chicken Fiorentino 25

topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Blackened Pork Chop 26

topped with sauteed peppers & onions served with mixed vegetables & a potato croquette

Pan-Fried Veal Cutlet 28

pan-fried veal cutlet topped with sauteed hot peppers & broccoli rabe

Poached Salmon Dijonaise 27

poached filet topped with peppers, scallions & capers in a dijon cream sauce served with mixed vegetables & a potato croquette

Monkfish Scampi 27

monkfish medallions sauteed in a garlic & white wine sauce served over linguini

Branzino & Shrimp Livornese 28

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquetteFOLLOW &