Tuesday December 20, 2022

Eggplant & Ricotta Bar Pie 12

napolitano bar pie topped with fried eggplant & ricotta

Beet Salad 12

arugula, golden beets, dried cranberries & gorgonzola cheese in a vinaigrette

Fried Artichoke Hearts 11

served with blue cheese

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Crabmeat Stuffed Mushrooms 14

topped with a lemon wine sauce

Fusilli Siciliano 23

sauteed eggplant, capers & black olives in a plum tomato sauce topped with diced fresh mozzarella

Rigatoni Artista 24

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

Radiatore Perfumate 24

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

Linguini Di Vinci 28

sea scallops & mushrooms in a pink sauce

Chicken Melanzane 26

breaded chicken cutlet topped with breaded eggplant & mozzarella in a vodka sauce served over rigatoni

Pork Chop Au Poivre 29

pan-seared pork chops in a brandy peppercorn cream sauce served with mixed vegetable & roasted potato

Veal Nino 31

 sauteed veal scaloppini with mushrooms, peas & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & roasted potato

Salmon Livornese 30

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

Swordfish Di Marco 32

sauteed cubed swordfish with hot peppers & tomatoes in a lemon wine sauce served over linguini

Branzino Al Forno 32

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

Baked Jumbo Shrimp 35

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