Sunday May 8, 2022

Wedge Salad 11

iceberg, purple beets, bacon, tomatoes, red onions in a creamy blue cheese dressing

Fried Artichoke Hearts 11

served with blue cheese

Summer Tomato Salad 12

fresh burrata, tomatoes, red onions & basil in aged balsamic

Asparagus Oreganata 12

asparagus topped with tomatoes & breadcrumbs in a lemon wine sauce

Homemade Crab Cake 20

5oz crab cake served with chipotle aioli

Cheese Tortellini Carbonara 22

pancetta, peas & onions in a cream sauce

Fettuccini Siciliano 22

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

Paccheri Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Fusilli Gamberetti 24

shrimp, broccoli rabe & tomatoes in garlic & oil

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 Rollatini 29

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognc brown sauce served with mashed potato

Branzino Al Forno 28

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

Blackened Salmon 28

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

Baked Cod 28

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

Soft Shell Crabs Francese 30

battered & sauteed in a lemon white wine sauce served over linguini