Tuesday May 19, 2020

Stuffed Artichoke 11

Zucchini Rollatini 11

battered zucchini stuffed with ricotta & spinach topped with melted mozzarella in a light tomato sauce

Panzanella Salad 11

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

Black Truffle Burrata 14

arugula, prosciutto, crostini & fig jam

Seafood Stuffed Mushrooms 12

topped with a lemon white wine sauce

Homemade Cavatelli 21

In a fresh pork ragu topped with ricotta

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Capellini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Tagliatelle Langostino 26

lobster meat, shrimp, asparagus & shiitake mushrooms in a pink sauce

Chicken Gimignano 25

breaded chicken cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Veal Cacciatore 28

sautéed veal scaloppini topped with peppers & onions in a light sherry wine sauce served over homemade gnocchi

Pan-Seared Salmon 27

topped with capers in a lemon white wine sauce served with spinach & 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

Sliced Shell Steak 32

topped with mushrooms & onions served with broccoli rabe & potato croquette

Dessert: Cannoli 8