Friday November 5, 2021

Split Pea Soup 7

with ham

Chicken Cutlet & Hot Peppers Spring Rolls 11

chicken cutlet, hot peppers, broccoli rabe & mozzarella served with marinara sauce

Beet Salad 11

romaine, purple beets, carrots, tomatoes & goat cheese in a vinaigrette

Burrata 12

arugula, roasted tomatoes & prosciutto topped with a balsamic glaze

Asparagus Fresco 14

shrimp, asparagus spears tomatoes, breadcrumbs & melted mozzarella in a lemon white wine sauce

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Stuffed Rigatoni Santa Lucia 23

crumbled sweet sausage, peas & mushrooms in a pink sauce

Farfalle Carciofi 23

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Lobster & Shrimp Scampi 28

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 broccoli rabe, prosciutto & gorgonzola cheese topped with mushrooms in a marsala wine sauce served with mixed vegetables & mashed potato

Veal Verdi E Rosso 28

sauteed veal scaloppini with asparagus & tomatoes in a lemon white wine sauce served with mixed vegetables & mashed potato

Swordfish Livornese 28

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

Salmon Piccata 28

broiled filet topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & rice

Baked Branzino 32

baked filet topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice