Friday March 27, 2020

Baked Eggplant 10

battered & layered with ricotta, topped with mozzarella & basil in a tomato sauce

Beet Salad 11

romaine, purple beets, canid pecans, carrots, corn & goat cheese in a vinaigrette

Stuffed Artichoke 11

Burrata 12

prosciutto, crostini, arugula & fig jam 

Crabmeat Stuffed Mushrooms 12

topped with a lemon white wine sauce

Seafood Salad 14

Fusilli Calabrese 21

in a pork ragu topped with ricotta

Homemade Cavatelli Fagioli 24

shrimp, broccolini, beans & tomatoes in garlic & oil

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Lobster & Sea Scallops Luciano 27

in a scampi sauce with a touch of tomato sauce served over homemade tagliatelle

Chicken Fiorentino 24

topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potato

Veal Caprese 28

battered scaloppini topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, mixed vegetables & mashed potato

Branzino Al Forno 28

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

Baked Cod 28

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

Ny Strip Steak Au Poivre 32

topped with brandy peppercorn sauce with a touch of cream served with broccolini & mashed potato