Saturday November 6, 2021

Lentil Soup 7

with chicken

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Wedge Salad 12

iceberg, crispy bacon, tomatoes, red onions & crumbled blue in a creamy blue cheese dressing

Burrata 12

arugula, roasted tomatoes & prosciutto topped with a balsamic glaze

Clams Casino 12

topped with bacon in a lemon white wine sauce 

Rigatoni Carbonara 22

pancetta, peas & onions in a cream sauce

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Farfalle Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried 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

Blackened Double Cut Pork Chop 26

topped with sauteed onions & mushrooms served with mixed vegetables & mashed potato

Veal Chop Parmigiana 35

pan-fried breaded pounded thin veal chop topped with fresh mozzarella in a marinara sauce served with rigatoni

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