Thursday July 2, 2020

Vegetable Lentil Soup 7

Chickpea Salad 10

chickpeas, tomatoes, red onions & feta cheese in white wine vinaigrette

Zucchini Blossoms 12

breaded & stuffed with ricotta served with marinara

Buffalo Mozzarella 12

soppresata, tomatoes, olives & roasted peppers topped with olive oil

Stuffed Artichoke 11

Cavatelli Calabrese 22

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Linguini Tre mare 25

sea scallops, shrimp & mussels in a pink sauce

Risotto Langostino 26

fresh lobster meat, mushrooms & peas in a cream sauce

Free Range Chicken 25

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

Country Style Pork Chop 26

breaded pork chop pounded thin topped with sautéed peppers & onions served with mixed vegetables & mashed potato

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, shiitake mushrooms in a lemon white wine sauce served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared with cajun spices topped with a lemon beurre blanc, served with spinach & mashed potato

Cod Livonrese 28

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & mashed potato

Branzino Al Forno 28

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

Dessert:

Mint Tartufo 7

Spumoni Tartufo 7

Manhattan Tartufo 7

Homemade Crème Brulee 9