Thursday November 3, 2022

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Beet Salad 12

arugula, purple beets, tomatoes, red onion & feta cheese in a vinaigrette

Chicken Martini Spring Rolls 14

chicken cutlet, cherry peppers & parmesan with a lemon butter sauce

Burrata 12

sliced tomatoes & olives topped with a balsamic glaze

Combo Oreganata 14

shrimp oreganata & baked clams in a lemon wine sauce

Baked Stuffed Rigatoni 23

with peas in a bolognese sauce topped with melted mozzarella

Homemade Cavatelli Natalie 24

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

Paccheri Alfredo 24

with broccoli in a cream sauce & topped with chicken cutlet

Fettuccini Tre Mare 26

shrimp, clams & mussels in a pink sauce

Chicken Caprese 26

sauteed chicken topped with sliced tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetable & roasted potato

Pan-Seared Pork Chop Au Poivre 28

topped with a brandy peppercorn cream sauce served with mixed vegetable & roasted potato

Veal Siciliano 31

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetable & roasted potato

Swordfish Di Marco 30

swordfish medallions sauteed with hot peppers & tomatoes in a lemon wine sauce served over capellini

Blackened Salmon 30

topped with a lemon beurre blanc served with spinach & roasted potato

Branzino & Clams Fra Diavolo 32

sauteed branzino filet with clams in a spicy marinara sauce served over linguini