Sunday February 9, 2020

Vegetable Lentil Soup 7

Stuffed Pepper 9

ground beef & vegetable stuffing topped with melted mozzarella in a marinara sauce

Burrata 11

soprresata, olives & roasted peppers topped with olive oil

Beet Salad 11

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

Stuffed Artichoke 9

Clams Casino 12

Homemade Gnocchi Au Poivre 21

in a brandy peppercorn cream sauce

Rigatoni Calabrese 22

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

Fusilli Alla Rabe 23

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

Lobster & Shrimp Scampi 28

served over linguini

Chicken Sorrentino 25

battered chicken, eggplant, prosciutto & mozzarella in a lemon white wine sauce served with mixed vegetables & a potato croquette

Grilled Pork Chop 26

topped with sautéed onions, peppers & mushrooms, served with mixed vegetables & a potato croquette

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served over rigatoni

Monkfish Piccata 27

monkfish scaloppini sautéed with capers & artichoke hearts in a lemon white wine sauce served over capellini

Cod Livornese 28

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

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette