Wednesday October 12, 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

Spicy Blackened Shrimp 18

served with cocktail sauce

Baked Stuffed Rigatoni 22

oven baked in a fresh bolognese topped with melted mozzarella

Farfalle Alla Rabe 24

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

Paccheri Santa Lucia 24

crumbled spicy sausage, mushrooms & peas in a pink sauce

Linguini Due Mare 25

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

Free Range Chicken 26

partially de-boned oven roasted ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & roasted potato

Pan-Seared Pork Chop 29

topped with cherry peppers in a lemon wine sauce served with mixed vegetable & roasted potato

Veal Osso Buco 38

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

Pan-Seared Salmon 30

topped with capers in a lemon wine sauce served with spinach & roasted potato

Branzino & Shrimp Livornese 32

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

Baked Orange Roughy 32

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

Red Snapper Oreganata 32

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