Wednesday November 4, 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

Chicken Noodle Soup 7

Baked Portobello 11

topped with creamed spinach, melted mozzarella & seasoned breadcrumbs in a marsala wine sauce

Beet Salad 11

romaine, purple beets, crispy bacon, tomatoes, carrots & crumbled blue cheese in a vinaigrette

Stuffed Artichoke Oreganata 11

in a lemon white wine sauce

Burrata 12

cherry tomatoes, croutons & basil topped with olive & balsamic glaze

Homemade Gnocchi 20

with shitake mushrooms in an au poive sauce 

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce 

Paccheri Calabrese 22

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

Fusilli Fagioli 24

shrimp, broccolini, cannellini beans & tomatoes in garlic & oil

Chicken Bella Vista 25

battered chicken topped with asparagus, roasted peppers & mozzarella in a lemon white wine sauce served with mixed vegetables & mashed potatoes 

Double Cut Pork Chop Pizzaiola 26

pan-seared pork chop topped with peppers & onions in a sherry wine tomato sauce served with rigatoni 

Veal Francoli 28

sauteed veal scaloppini with shiitake mushrooms in a cognac demi glaze with a touch of cream served with mixed vegetables & mashed potatoes 

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc sauce served over lentils with spinach

Orange Roughy Marchaire 28

broiled filet with clams, mussels, shrimp & fresh tomatoes in a lemon wine sauce served over risotto 

Swordfish Livornese 28

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