Saturday October 9, 2021

Portobello Mushroom Salad 11

mixed greens, portobello mushroom, corn, purple beets & shaved Reggiano in a balsamic vinaigrette

 Layered Eggplant 11

battered layered eggplant with mozzarella & prosciutto in a marinara sauce

Baby Burrata Salad 12

chopped iceberg, baby burrata, tomatoes, red onions & crispy pancetta in a red wine vinaigrette

Clams Casino 12

topped with bacon in a lemon white wine sauce 

Homemade Cavatelli Perfumate 23

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fusilli Ortelana 23

sauteed chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Risotto Langostino 27

½ lobster in the shell, shrimp, peas & mushrooms in a pink sauce

Sea Scallops Scampi 28

pan-seared scallops in garlic & white wine served over homemade tagliatelle

Free Range Chicken 25

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

Pork Chop Martini 26

breaded pork chop pounded thin topped with cherry peppers & melted parmigiano in a lemon white wine sauce served with mixed vegetables & mashed potato

Veal Nino 28

sauteed veal scaloppini with peas, mushrooms & sun-dried tomatoes in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Monkfish Fra Diavolo 27

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

Branzino Al Forno 28

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

Pan-Seared Halibut 35

topped with a lemon beurre blanc served with lentils & spinach