Thursday August 4, 2022

Artichoke Hearts Oreganata 12

topped with seasoned breadcrumbs & chopped tomatoes in a lemon wine sauce

Apple & Arugula Salad 12

arugula, green apples, red onions, roasted chickpeas & shaved Reggiano in a apple cider vinaigrette

Sausage & Provolone Stuffed Mushrooms 12

topped with a brown demi-glaze

Burrata 14

sliced tomatoes, red onions & basil in olive oil

Johnny Boy Calamari 14

fried calamari tossed with hot peppers & broccoli rabe

Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Homemade Cavatelli Natalie 24

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Fettuccini Di Vinci 29

sea scallops & mushrooms in a pink sauce

Lobster & Shrimp Fra Diavolo 30

lobster meat & shrimp with roasted garlic in a spicy crab gravy served over linguini

Free Range Chicken 26

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

Country Style Pork Chop 28

pan-fried breaded pork chop topped with sauteed peppers & onions served with a house salad

Veal Fiorentino 29

sauteed veal scaloppini topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Blackened Salmon 29

topped with a lemon beurre blanc served with mixed vegetables & a potato croquette

Striped Bass Oreganata 30

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & a potato croquette

Branzino & Shrimp Livornese 32

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