Thursday February 6, 2020

Vegetable Lentil Soup 7

Stuffed Pepper 9

ground meat and vegetable stuffing topped with marinara sauce & melted mozzarella

Burrata 11

cherry tomatoes & asparagus topped with a balsamic glaze

Wedge Salad 11

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

Stuffed Artichoke 11

Tagliatelle Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli Ragu 22

homemade pasta in fresh pork ragu topped with ricotta cheese

Rigatoni Perfumata 23

spicy sausage, broccoli rabe, sun-dried tomatoes with garlic & oil

Linguini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Free Range Chicken 25

partially de-boned oven roasted chicken in fresh rosemary & cipollini onions served with mixed vegetables & roasted potatoes

Pork Cutlet Monachina 26

thinly pounded & breaded pork tenderloin topped with melted mozzarella in a marsala sauce with mushrooms served with mixed vegetables & roasted potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & roasted potatoes

Monkfish Fra Diavolo 27

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

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & roasted potatoes