Wednesday May 13, 2020

 Baked Eggplant 10

layered with ricotta & topped with melted mozzarella in a light tomato sauce 

Nino Salad 11

iceberg, provolone, tomatoes, roasted red peppers & onions in a red wine vinaigrette

Burrata 12

oven roasted tomatoes, prosciutto & crostini topped with a balsamic glaze

Crispy Spicy Chicken Wings 12

served with blue cheese

Shrimp & Asparagus Oreganata 14

topped with breadcrumbs & tomatoes in a lemon white wine sauce

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Fusilli Pesto 23

chicken in a pesto cream sauce

Homemade Cavatelli Natalie 23

crumbled sweet sausage, escarole, cannellini beans & tomatoes in garlic & oil

Tagliatelle Pomorosso 24

shrimp, roasted garlic & basil in a plum tomato sauce

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Monkfish Fra Diavolo 27

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

                                                              Blackened Salmon 27

pan- seared cajun spiced filet topped with a lemon beurre blanc served with spinach & roasted potatoes

Branzino Al Forno 28

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