Wednesday February 19, 2020

Broccoli Cheddar Soup 7

Homemade Meatballs 8

simmered in a light tomato sauce topped with ricotta

Beet Salad 11

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

Burrata 11

cherry tomatoes & basil on grilled crostini topped with a balsamic glaze

Stuffed Artichoke 11

Johnny Boy Calamari 13

fried calamari tossed with sautéed broccoli rabe & hot peppers 

Homemade Cavatelli Calabrese 22

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

Risotto Della Casa 23

chicken & seasonal vegetables in a light tomato sauce

Capellini Baresi 23

shrimp, spinach & fresh tomatoes with garlic & oil  

Sea Scallops & Lobster 26

with peas in a pink sauce served with linguini

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Gimingiano 28

breaded veal cutlet topped with spinach & mozzarella in a brown demi with mushrooms served with mixed vegetables & a potato croquette

Salmon Livornese 26

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

Monkfish Piccata 27

monkfish medallions sautéed with artichokes & capers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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