Saturday March 5, 2022

Wedge Salad 11

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

Stuffed Long Hot Green Peppers 11

stuffed with crumbled sausage & provolone topped with melted mozzarella in a marinara

Stuffed Artichoke 12

Burrata 12

sliced tomatoes, toasted ciabatta bread & grilled onions topped with a balsamic glaze

Crabmeat Stuffed Mushrooms 14

topped with a lemon wine sauce

Seafood Salad 15

Tri-Color Cheese Tortellini Carbonara 22

pancetta, peas & onions in a cream sauce

Zita Calabrese 23

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

Farfalle Alla Rabe 23

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

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 Francoli 28

sauteed veal scaloppini with shiitake mushrooms in a cognac brown sauce with a touch of cream served with mixed vegetables & mashed potato

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

Sea Scallops Au Poivre 28

pan-seared sea scallops in a brandy peppercorn cream sauce served with spinach & rice