Saturday November 20, 2021

Butternut Squash Soup 7

Stuffed Pepper 10

ground beef & vegetable stuffing topped with melted mozzarella in a marinara sauce

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 & Clams Casino 16

topped with bacon, peppers & onions in a lemon white wine sauce

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Fusilli Ortelana 23

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

Whole Wheat Spaghetti Perfumata 23

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

Sea Scallops & Shrimp Scampi 28

sea scallops & shrimp sauteed in garlic & white wine served over homemade tagliatelle 

Free Range Chicken 25

partially de-boned oven roasted ½ chicken with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Stuffed Pork Chop 26

breaded pork chop stuffed with fontina cheese, prosciutto & broccoli rabe topped with mushrooms in a marsala wine sauce served with mixed vegetables & mashed potato

Veal Nino 28

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

Blackened Salmon 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