Friday April 3, 2020

Lentil Soup 7

with roasted chicken

Wedge Salad 11

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

Burrata 12

soppresata, zucchini, tomatoes & olives topped with a balsamic glaze

Stuffed Artichoke 11

Seafood Salad 14

lobster meat, shrimp, sea scallops & calamari in lemon & olive oil

Combo Oreganata 14

shrimp & baked clams topped with breadcrumbs in a lemon white wine sauce

Rigatoni Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli Calabrese 23

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Risotto Di Mare 28

shrimp, clams, sea scallops, mussels, calamari & tomatoes in a lemon white wine sauce

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised in a vegetable stew served over mashed potato

Veal Francoli 28

sautéed scaloppini topped with shiitake mushrooms in a cognac brown sauce with a touch of cream 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

Grilled Skirt Steak 30

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