Thursday October 5, 2023

Broccoli Cheddar Soup 8

Stuffed Mushrooms Oreganata 11

topped with seasoned breadcrumbs in a lemon wine sauce

Beet Salad 12

tomatoes, purple beets, red onion, corn & crumbled blue cheese with lemon & olive oil

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

 Shrimp & Calamari Arrabiatta 16

fried shrimp & calamari tossed with cherry peppers in a marinara sauce

Stuffed Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Homemade Cavatelli Siciliano 23

sauteed eggplant, capers & black olives in a plum tomato sauce topped with fresh mozzarella

Farfalle Perfumate 24

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

Linguini Tre Mare 27

shrimp, clams & mussels in a pink sauce

Free Range Chicken Piselli 26

partially de-boned ½ chicken oven roasted with peas & onions in a light sherry wine tomato sauce served with mixed vegetable & potato croquette

Pork Chop Pepperoncino 30

sauteed rib-eye cut pork with cherry peppers in a lemon wine sauce served with mixed vegetable & potato croquette

Veal Zingara 32

sauteed veal scaloppini with prosciutto, artichoke hearts & mushrooms in a sherry wine demi-glaze served with mixed vegetable & potato croquette

Blackened Salmon 30

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

Cod Al Forno 32

battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetable & potato croquette

Halibut Livornese 35

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