Wednesday March 4, 2020

French Onion Soup 7

Bella Salad 11

arugula, crispy prosciutto, red onions, candid pecans, dried cranberries, shaved reggiano & a balsamic glaze in a balsamic vinaigrette

Rice Balls 9

cheese rice balls served with a vodka sauce 

Burrata 12

grilled zucchini, roasted red peppers, olives & soprresata topped with olive oil

Shrimp & Cauliflower Oreganata 13

chopped shrimp & cauliflower topped with breadcrumbs in a lemon white wine sauce

Homemade Gnocchi 19

with peas in a pink sauce 

Homemade Cavatelli Calabrese 23

crumbled sweet sausage, pancetta & meatballs in a light tomato sauce topped with reggiano cheese

Rigatoni Ortelana 22

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce 

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monachina 28

breaded veal cutlet topped with melted mozzarella & mushrooms in a marsala sauce served with mixed vegetables & mashed potatoes

Salmon Livornese 27

broiled filet with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & mashed potatoes 

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 potatoes

Baked Cod 28

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