Wednesday August 26, 2020

Watermelon Feta Salad 11

fresh diced watermelon, baby arugula, red onions & feta with lemon & oil 

 Baked Eggplant 9

battered & layered with ricotta & topped with melted fontina cheese in a marinara sauce

Stuffed Artichoke 10

Summer Tomato Salad 11

burrata, tomatoes, red onions & basil in a vinaigrette

Bacon Wrapped Shrimp Au Poivre 16

topped with a brandy peppercorn cream sauce 

Baked Homemade Cavatelli 20

In a fresh bolognese sauce topped with melted mozzarella 

Dirty Risotto 23

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

Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Tagliatelli Langostino 26

fresh lobster meat, zucchini & shiitake mushrooms in a pink sauce

Free Range Chicken 25

½ organic roasted chicken with roasted garlic & fresh rosemary in garlic & oil served with mixed vegetables & a potato croquette

Veal Francoli 28

sauteed veal scaloppini topped with shiitake mushrooms in a brown cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Pan-Fried Branzino 26

breaded pan-fried filet served with an arugula salad 

Blackened Salmon 27

pan-seared cajun spiced filet with fresh lemon served with spinach & a potato croquette 

Monkfish Fra Diavolo 27

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

Cod Al Forno 28

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

Grilled Shell Steak 32

topped with melted gorgonzola in a barolo reduction served with mixed vegetables & a potato croquette