Friday June 3, 2022

Fried Artichoke Hearts 11

served with blue cheese

Wedge Salad 12

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

Brussel Sprouts Oreganata 12

brussel sprouts topped with breadcrumbs & tomatoes in a lemon white wine sauce

Burrata 12

roasted grape tomatoes, arugula & prosciutto topped with a balsamic glaze

Clams Casino 12

topped with diced crispy bacon, peppers & shallots in a lemon wine sauce

Paccheri Alfredo 23

chicken & spinach in a cream sauce

Fusilli Perfumate 23

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

Risotto Primavera 24

shrimp & seasonal vegetables in a light tomato sauce

Homemade Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce served over tagliatelle

Free Range Chicken 25

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

Pork Chop Martini 26

breaded pork chop pounded thin & topped with cherry peppers & melted parmigiano in a lemon wine sauce served with mixed vegetables & mashed potato

Veal Chop Valdostano 35

sauteed veal chop stuffed with prosciutto & mozzarella topped with a brown demi-glaze served with mixed vegetables & mashed potato

Baked Orange Roughy 28

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

Branzino Al Forno 28

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

Red Snapper Livornese 29

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

Pan-Seared Halibut 34

topped with a lemon beurre blanc served with spinach & rice