Friday March 4, 2022

Vegetable Lentil Soup 7

Wedge Salad 11

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

Stuffed Artichoke 12

Burrata 12

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

Combo Oreganata 14

shrimp & baked clams topped with a lemon white wine sauce 

Crabmeat Stuffed Mushrooms 14

topped with a lemon wine sauce

Zita Calabrese 23

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce

Risotto Di Mare 28

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

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon white wine sauce served mashed potato

Swordfish Livornese 27

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

Branzino Al Forno 28

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

Blackened Salmon 28

pan-seared cajun spiced filet topped with a lemon beurre blanc served with lentils & spinach

Baked Cod 28

topped with crabmeat & lemon beurre blanc served with mixed vegetables & rice