Tuesday November 21, 2023

Beet Salad 12

arugula, purple beets, dried cranberries, candid pecans, red onions & goat cheese in a vinaigrette

Crispy Chicken Wings 12

served with blue cheese

Burrata 14

portobello mushrooms, roasted peppers & prosciutto topped with a balsamic glaze

Crabmeat Stuffed Mushrooms 16

topped with a lemon wine sauce

Oven Roasted Ribs Vinegar Peppers 16

roasted with cherry peppers in a balsamic reduction

Mafaldine Bolognese 23

in a fresh bolognese sauce with peas & topped with ricotta

Farfalle Fiorentina 24

chicken & spinach in a pink sauce

Homemade Cavatelli Natalie 24

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

Paccheri Langostino 34

fresh lobster meat, shrimp, zucchini & chopped tomatoes in a cream sauce

Chicken Martini 26

breaded chicken cutlet topped with cherry peppers, roasted garlic & melted parmigiano in a lemon wine sauce served with mixed vegetable & potato croquette

Pork Chop Pizzaiola 30

rib-eye cut pork chop sauteed with peppers & onions in a light sherry wine tomato sauce served with mixed vegetable & potato croquette

Veal Osso Buco 40

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

Salmon Piccata 30

 topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetable & potato croquette

Blackened Swordfish 32

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

Baked Cod 32

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

Branzino Fra Diavolo 32

sauteed filet with clams in a spicy marinara sauce served over linguini