Friday November 19, 2021

Butternut Squash Soup 7

Stuffed Artichoke 12

Bella Salad 11

arugula, red onions, crispy prosciutto, dried cranberries & shaved reggiano in a balsamic vinaigrette topped with a balsamic glaze

Burrata 12

prosciutto, crostini, arugula & fig jam

Oysters Au Gratin 16

fresh oysters baked with creamed spinach, breadcrumbs & parmigiano cheese

Cheese Tortellini Carbonara 22

pancetta, peas & onions in a cream sauce

Fusilli Calabrese 23

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

Homemade Cavatelli Alla Rabe 23

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

Sea Scallops & Shrimp Luciano 28

sea scallops & shrimp sauteed in garlic & white wine with a touch of marinara served over homemade tagliatelle 

Free Range Chicken 25

partially de-boned oven roasted ½ chicken with fresh rosemary in garlic & oil served with brussel sprouts & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Monte Bianco 28

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

Blackened Swordfish 28

topped with cajun spices & topped with a lemon beurre blanc served with spinach & rice

Cod Livornese 28

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

Branzino Al Forno 28

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