Sunday December 19, 2021

Milo Salad 11

romaine topped with chopped tomatoes, red onions, fresh mozzarella & crispy pancetta in a red wine vinaigrette

Asparagus Oreganata 12

asparagus spears topped with breadcrumbs & tomatoes in a lemon white wine sauce 

Burrata 12

tuscan bread & sopressata topped with “Mike’s Hot Honey”

Clams Casino 12

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

Homemade Cavatelli Alla Rabe 23

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

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce 

Tagliatelle Di Vinci 28

sea scallops & 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 & a potato croquette

Double Cut Pork Chop Pizzaiola 26

sauteed with peppers & onions in a light sherry wine tomato sauce served over rigatoni

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & a potato croquette

Blackened Swordfish 28

pan-seared with cajun spices topped with a lemon beurre blanc served with spinach & a potato croquette

Cod Oreganata 28

baked filet topped with breadcrumbs & tomatoes in a lemon white wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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

NY Strip Steak 32

topped with melted gorgonzola in a Barolo reduction served with mixed vegetables & a potato croquette