Sunday February 20, 2022

Chopped BLT Salad 11

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

Stuffed Artichoke 11

Zucchini Rollatini 11

breaded thin zucchini stuffed with ricotta & spinach topped with melted mozzarella in a marinara sauce

Grilled Portobello Mushroom 12

served with burrata & roasted red peppers topped with a balsamic glaze

                                                                        Seafood Salad 14

Tri-Color Cheese Tortellini Carbonara 22

pancetta, peas & onions in a cream sauce

Homemade Tagliatelle 22

with peas in a fresh bolognese sauce topped with ricotta

Fusilli Perfumate 23

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

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

 Free Range Chicken 25

partially de-boned ½ oven roasted chicken with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Double Cut Pork Chop Pizzaiola 26

sauteed with peppers & onions in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potato

Blackened Swordfish 27

pan-seared filet topped with cajun spices & a lemon beurre blanc served with spinach & mashed potato

Cod Livornese 28

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & mashed potato

Branzino Al Forno 28

battered filet topped with shrimp, tomatoes, roasted garlic & basil in a white wine sauce served with mixed vegetables & mashed potato