Saturday November 5, 2022

Vegetable Lentil Soup 8

Wedge Salad 12

iceberg, bacon, tomatoes & red onions in a creamy blue cheese dressing

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Burrata 12

grilled zucchini, yellow squash & red onions topped with a balsamic glaze

Clams Casino & Shrimp Oreganata Combo 15

in a lemon wine sauce

Homemade Mini Manicotti 15

stuffed with ricotta & topped with melted mozzarella in a marinara sauce

Farfalle Artista 24

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Paccheri Siciliano 24

sauteed eggplant, capers & black olives in a light tomato sauce topped with shaved reggiano

Fettuccini Perfumate 24

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

Risotto Di Mare 32

sea scallop, shrimp, clams, mussels, calamari & tomatoes in a white wine sauce

Free Range Chicken 26

partially de-boned oven roasted ½ chicken with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Pork Chop Parmigiana 30

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

Veal Zingara 31

sauteed veal scaloppini with prosciutto, artichoke hearts & mushrooms in a brown demi-glaze served with mixed vegetable & mashed potato

Monkfish Fra Diavolo 30

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

Blackened Cod 32

pan-seared with cajun spices topped with a lemon beurre blanc served with mixed vegetable & rice

Branzino Al Forno 32

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