Tuesday October 11, 2022

Split Pea Soup 8

Brussel Sprouts Oreganata 12

topped with seasoned breadcrumbs & tomatoes in a lemon wine sauce

Bella Salad 12

arugula, red onions, candid walnuts, dried cranberries & crispy prosciutto in a vinaigrette topped with a balsamic glaze

Burrata 12

tomato bruschetta topped with a balsamic glaze

Johnny Boy Calamari 14

fried calamari tossed with broccoli rabe & hot peppers

Combo Oreganata 14

shrimp & baked clams in a lemon wine sauce

Baked Stuffed Rigatoni 22

oven baked in a fresh bolognese topped with melted mozzarella

Farfalle Perfumate 24

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

Paccheri Alfredo 24

chicken & spinach in a cream sauce

Tagliatelle Di Vinci 30

sea scallops & mushrooms in a pink sauce

Chicken RosaMarina 26

sauteed chicken with fresh rosemary & sun-dried tomatoes in a lemon wine sauce served with mixed vegetable & potato croquette

Double Cut Pork Chop Pizzaiola 29

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

Veal Osso Buco 45

braised 3inch center cut veal osso buco in a vegetable stew served over risotto

Blackened Salmon 30

pan-seared in cajun spices topped with a lemon beurre blanc served with lentils & spinach

Branzino & Shrimp Livornese 32

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetable & potato croquette

Baked Orange Roughy 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & potato croquette

Red Snapper Oreganata 32

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetable & potato croquette