Saturday March 7, 2020

Vegetable Lentil Soup 7

Beet Salad 11

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

Stuffed Artichoke 11

Burrata 12

roasted tomatoes, arugula, crispy prosciutto topped with a balsamic glaze

Clams Casino 12

topped with bacon

Tri-Color Tortellini Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli Alla Rabe 23

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

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Lobster & Shrimp Scampi 26

served over linguini

Chicken Paisano 24

sautéed chicken topped with roasted peppers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & mashed potato

Grilled Double Cut Pork Chop 26

topped with peppers & onions served with mixed vegetables & mashed potato

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 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 & rice

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

 Pan-Seared Halibut 30

served with fresh lemon, lentils & spinach