Wednesday July 29, 2020

Cucumber & Feta Salad 10

in a balsamic vinaigrette

Cauliflower Oreganata 10

topped with seasoned breadcrumbs & tomatoes in a lemon white wine sauce

Burrata 11

zucchini carpaccio, crushed red pepper flakes topped with fresh lemon & olive oil

Beet & Arugula Salad 11

arugula, purple beets, heirloom tomatoes, corn & goat cheese in a balsamic vinaigrette

Beef Braciole & Meatball 12

simmered in a tomato sauce & ricotta

Johnny Boy Calamari 13

fried calamari tossed with sautéed broccoli rabe & hot peppers

Baked Homemade Cavatelli 22

in a fresh bolognese topped with melted mozzarella

Fusilli Verdi 24

shrimp, broccoli, string beans, asparagus & zucchini in garlic & oil

Dirty Risotto 24

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

Tagliatelle Langostino 26

fresh lobster meat & peas in a pink sauce

Free Range Chicken 25

partially de-boned oven roasted chicken with cherry peppers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi

Veal Cardinale 28

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

Orange Roughy Livornese 27

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

Branzino Al Forno 28

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

Bacon Wrapped Scallops Au Poivre 30

in a brandy peppercorn cream sauce served with spinach & a potato croquette