Tuesday February 4, 2020

Broccolini Fagioli 9

sautéed with chopped tomatoes & beans in garlic & oil

Burrata 11

cherry tomatoes, croutons & basil topped with olive oil

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & blue cheese 

Portobello Salad 11

arugula, sliced portobello mushrooms, roasted red peppers & shaved reggiano in a vinaigrette

Combo Oreganata 14

shrimp & baked clams topped with breadcrumbs in a lemon white wine sauce

Paccheri Calabrese 22

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

Lobster Ravioli 22

chopped tomatoes in a champagne cream sauce

Homemade Cavatelli Alla Rabe 24

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

Scallops Scampi 28

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Tenderloin Au Poivre 26

Sliced pork tenderloin sautéed in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Broiled Veal Chop 26

16oz broiled veal chop served with sliced potatoes & broccolini

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Blackened Branzino 27

pan-seared cajun spiced filet topped with a lemon beurre blanc, spinach & a potato croquette

Cod 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