Wednesday May 20, 2020

Stuffed Artichoke 11

Zucchini Rollatini 11

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

Nino Salad 11

iceberg, red onions, tomatoes, roasted red peppers & provolone 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

Rigatoni Fagioli 22

broccolini, beans & tomatoes in garlic & oil

Dirty Risotto 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Monte Bianco 25

breaded chicken cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon white wine sauce served with mixed vegetables & roasted potatoes

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Blackened Salmon 27

pan-seared cajun spiced filet topped 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

Sliced Shell Steak 32

topped with mushrooms & onions served with broccoli rabe & roasted potatoes

Dessert: Cannoli 8