Thursday April 2, 2020

Lentil Soup 7

with roasted chicken

Panzanella Salad 10

tomatoes, cucumbers, croutons, red onions & grated parmigiano in a red wine vinaigrette

Wedge Salad 11

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

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Stuffed Artichoke 11

Pan Fried Shrimp 14

served with a spicy cocktail sauce

Rigatoni Carbonara 21

pancetta & peas in a cream sauce

Homemade Gnocchi 22

in a fresh bolognese sauce with peas topped with shaved reggiano

Homemade Cavatelli Fagioli 22

broccolini, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Bella Vista 25

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

Pork Osso Buco 26

braised in a vegetable stew served over risotto

Veal Siciliano 28

breaded veal cutlet topped with prosciutto, breaded eggplant & mozzarella in a light tomato sauce served with mixed vegetables & roasted potato

Salmon Livornese 27

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

Pan-Seared Branzino 27

topped with capers in a lemon white wine sauce served with mixed vegetables & roasted potato

Cod Al Forno 28

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

Grilled Skirt Steak 30

topped with sautéed peppers & onions served with broccoli rabe & roasted potato