Tuesday November 8, 2022

Vegetable Lentil Soup 8

Artichoke Hearts Oreganata 12

topped with seasoned breadcrumbs, tomatoes & capers in a lemon wine sauce

Italian Salad 12

chopped iceberg, tomatoes, red onions, croutons, green olives & shredded mozzarella in a red wine vinaigrette

Burrata 12

grilled zucchini, roasted tomatoes, sopressata & olives topped with a balsamic glaze

Parmesan Garlic Calamari 14

fried calamari tossed in a parmesan garlic sauce

Baked Cavatelli Bolognese 23

in a fresh bolognese sauce topped with melted mozzarella

Fettuccini Natalie 24

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

Farfalle Alfredo 24

chicken & broccoli in a cream sauce

Homemade Tagliatelle Di Vinci 30

sea scallops & mushrooms in a pink sauce

Chicken Milo 26

pan-fried chicken cutlet topped with battered eggplant, prosciutto, melted fontina & dollops of ricotta in a marinara sauce served with mixed vegetable & potato croquette

Blackened Pork Chop 29

pan-seared cajun spiced rib eye cut pork chop topped with sauteed mushrooms & onions served with mixed vegetable & potato croquette

Veal Rosa Marina 31

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

Salmon Dijonaise 30

poached salmon filet topped with capers, scallions & peppers in a Dijon cream sauce served with mixed vegetable & potato croquette

Pan-Seared Branzino 30

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

Cod Fra Diavolo 32

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