Friday December 10, 2021

Broccoli Cheddar Soup 7

Stuffed Artichoke 12

Wedge Salad 11

iceberg, purple beets, tomatoes, red onions & bacon in a creamy blue cheese dressing

Burrata 12

crostini, spicy sopressata & arugula topped with “Mike’s Hot Honey”

Crispy Spicy Chicken Wings 12

served with blue cheese

Seafood Salad 20

marinated lump crabmeat, lobster, calamari, shrimp, scallops & peppers in lemon & olive oil

Tri-Color Cheese Tortellini Carbonara 22

pancetta, peas & onions in a cream sauce 

Homemade Tagliatelle Siciliano 22

sauteed eggplant, capers, black olives in a plum tomato sauce topped with diced fresh mozzarella

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Risotto Langostino 28

fresh lobster meat, shrimp, asparagus & mushrooms in a pink sauce

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 mushrooms & onions served with mixed vegetables & mashed potato

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potato

Monkfish Marinara 27

monkfish medallions sauteed with clams & beans in a light tomato sauce served over linguini

Branzino Al Forno 28

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

Baked Cod 28

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

Pistachio Encrusted Salmon 28

topped with a lemon beurre blanc served with lentils & spinach