Sunday October 23, 2022

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Layered Eggplant 12

panko breaded & layered with prosciutto & fontina cheese topped with a marinara sauce

Beet Salad 12

arugula, purple beets, toasted walnuts, dried cranberries & crumbled blue cheese in a vinaigrette

Burrata 12

sliced tomatoes, tuscan crostini & prosciutto topped with a balsamic glaze

Combo Oreganata 20

sea scallop, shrimp & oysters topped with breadcrumbs in a lemon wine sauce

Risotto Della Casa 24

chicken, peas & sun-dried tomatoes in a pink sauce

Homemade Cavatelli Perfumate 24

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

Sea Scallop & Shrimp Scampi 30

sauteed in garlic & white wine served over linguini

Beef Braciole 30

braised beef braciole & a sweet sausage link in a plum tomato sauce served over homemade tagliatelle & topped with shaved reggiano

Free Range Chicken Vinegar Peppers 26

partially de-boned oven roasted ½ chicken with cherry peppers in a balsamic reduction served with mixed vegetable & potato croquette

Pork Chop Parmigiana 28

pan-fried breaded pork chop topped with melted mozzarella & basil in a marinara sauce served over rigatoni

Veal Verdi E Rosso 31

sauteed veal scaloppini with asparagus & tomatoes in a lemon wine sauce served with mixed vegetable & potato croquette

Monkfish Fra Diavolo 29

monkfish medallions sauteed with clams in a spicy marinara sauce served over linguini

Grilled Salmon 30

topped with a ginger garlic glaze served with broccoli rabe & potato croquette

Pan-Seared Cod 32

topped with capers in a lemon wine sauce served with mixed vegetable & potato croquette

Branzino Al Forno 32

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