Sunday May 17, 2020

Wedge Salad 11

iceberg, crispy bacon, tomatoes & red onions in a blue cheese dressing

Beet Salad 11

romaine, purple beets, carrots, tomatoes & goat cheese in a vinaigrette

Burrata 12

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

Stuffed Artichoke 11

Asparagus Fresco 12

asparagus spears topped with shrimp, tomatoes, breadcrumbs & mozzarella in a lemon white wine sauce

Rigatoni Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli Calabrese 22

pancetta & meatballs in a plum tomato sauce topped with shaved reggiano

Fusilli Perfuamte 23

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Fiorentino 25

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Double Cut Pork Chop Pizzaiola 26

topped with peppers & onions in a light sherry wine tomato sauce served with rigatoni

Salmon Dijonaise 27

poached filet topped with capers, scallions & tri-color peppers in a Dijon mustard cream sauce served with mixed vegetables & a potato croquette

Orange Roughy Almondine 27

baked filet topped with almonds in a lemon white wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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

Blackened Shell Steak 32

topped with cajun spices, sautéed mushrooms & onions served with mixed vegetables & a potato croquette

Dessert:

Cannoli 8