Thursday March 5, 2020

Vegetable Stuffed Mushrooms 9

topped with a brown demi-glaze

Gluten Free Eggplant Rollatini 10

baked eggplant stuffed with ricotta & spinach topped with marinara & grated cheese

Wedge Salad 11

iceberg, purple beets, crispy bacon, tomatoes & red onions in a blue cheese dressing

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Shrimp & Cauliflower Oreganata 13

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

Homemade Tagliatelle Fagioli 21

broccolini, beans & tomatoes in garlic & oil

Homemade Cavatelli Calabrese 22

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

Rigatoni Ortelana 23

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

Risotto Langostino 26

lobster in the shell, shrimp, shiitake mushrooms & asparagus in a pink sauce

Chicken Bella Vista 25

battered chicken topped with asparagus, roasted peppers & mozzarella in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Grilled Veal Chop 34

topped with peppers, onions & mushrooms served with broccoli rabe & a potato croquette

Branzino Al Forno 28

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

Baked Cod 28

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

Blackened Halibut 30

pan-seared cajun spiced filet served with fresh lemon, lentils & spinach