Wednesday July 8, 2020

Vegetable Lentil Soup 7

Broccolini Oreganata 10

topped with breadcrumbs & tomatoes in a lemon white wine sauce

Zucchini Blossoms 12

breaded & stuffed with ricotta served with marinara

Burrata 12

grilled artichokes, prosciutto & crostini topped with a balsamic glaze

Crabmeat Stuffed Mushrooms 12

topped with a lemon white wine sauce

Seafood Salad 14

Homemade Gnocchi 21

in a pesto cream sauce

Homemade Cavatelli Calabrese 22

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

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Lobster Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a brown Demi-glaze served with mixed vegetables & a potato croquette

Salmon Dijonaise 27

poached salmon topped with capers & peppers in a dijon cream sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Stuffed Orange Roughy 28

stuffed with crabmeat & topped with 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

Zucchini Bar Pie 10

ricotta, mozzarella, grated parmigiano, grilled zucchini & zucchini blossoms topped with a lemon zest