Saturday February 22, 2020

New England Clam Chowder 7

Fried Artichoke Hearts 9

served with blue cheese

Arugula & Endive Salad 11

arugula, endive, red onions, shaved reggiano & sliced oranges in a citrus vinaigrette

Wedge Salad 11

iceberg, purple beets, onions, tomatoes, crispy bacon in a blue cheese dressing

Burrata 12

oven roasted plum tomatoes & prosciutto topped with a balsamic glaze

Seafood Stuffed Mushrooms 12

topped with a lemon white wine sauce

Homemade Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Risotto Al Funghi 22

portobello, shiitake & porcini mushrooms in a cream sauce

Farfalle Toscano 23

crumbled sweet sausage, broccolini, oven roasted tomatoes & onions in garlic & oil topped with ricotta

Lobster & Shrimp Scampi 28

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Pork Tenderloin Au Poivre 26

oven roasted sliced pork tenderloin in a brandy peppercorn cream sauce served with mixed vegetables & mashed potato

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potato

Blackened Salmon 27

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

Swordfish Livornese 27

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

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice