Sunday November 19, 2023

Vegetable Split Pea Soup 8

Portobello Salad 12

arugula, portobello mushroom, roasted peppers, red onions & goat cheese in a vinaigrette

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Crabmeat Stuffed Mushrooms 16

topped with a lemon wine sauce

Oven Roasted Ribs 16

roasted with cherry peppers in a lemon wine sauce

Stuffed Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Farfalle Gamberetti 25

shrimp, broccoli rabe & tomatoes in garlic & oil

Beef Braciole 28

braised beef braciole & sweet sausage link in a plum tomato sauce served homemade cavatelli topped with shaved reggiano

Risotto Di Mare 34

shrimp, clams, calamari, mussels, sea scallops & tomatoes in a lemon wine sauce

Free Range Chicken 26

partially de-boned ½ oven roasted with cherry peppers in a lemon wine sauce served with mixed vegetable & potato croquette

Grilled Pork Chop 30

topped with sauteed peppers & onions served with mixed vegetable & potato croquette

Veal Osso Buco 40

braised 3inch veal shank in a vegetable stew served over risotto

Pistachio Crusted Salmon 30

 topped with a lemon beurre blanc served with spinach & potato croquette

Swordfish Livornese 32

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

Baked Cod 32

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

Branzino Al Forno 32

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