Sunday April 5, 2020

Lentil Soup 7

with roasted chicken

Fried Artichoke Hearts 9

served with blue cheese

Chicken Parm Spring Rolls 11

served with marinara sauce

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Beet Salad 11

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

Sea Scallops Oreganata 16

topped with breadcrumbs& tomatoes in a lemon white wine sauce

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball topped with melted mozzarella in a marinara sauce 

Rigatoni Artista 23

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

Fusilli Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Fettuccini Langostino 26

fresh lobster meat, shiitake mushrooms & peas in a pink sauce

Chicken Zingara 25

sautéed chicken with prosciutto, mushrooms & artichoke hearts in a sherry wine brown sauce served with mixed vegetables & mashed potato

Blackened Double Cut Pork Chop 26

topped with sautéed mushrooms & onions served with mixed vegetables & mashed potato

Veal Paisano 28

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

Orange Roughy Provencal 27

broiled filet topped with capers, scallions & tomatoes in a lemon white wine sauce served with mixed vegetables & mashed potato

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

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