Thursday November 9, 2023

Vegetable Stuffed Mushrooms 12

in a brown demi glaze

Peppercorn Salad 12

iceberg, tomato, red onion & shaved reggiano topped with a parmesan & peppercorn dressing

Eggplant Tower 14

breaded eggplant layered with fresh mozzarella and roasted peppers topped with a balsamic glaze

Burrata 14

homemade croutons, tomatoes & red onions in a red wine vinaigrette

Artichoke Hearts & Shrimp Oreganata 16

topped with breadcrumbs & tomatoes in a lemon wine sauce

Mafaldine Bolognese 23

with peas in a fresh bolognese sauce topped with ricotta

Homemade Cavatelli Natalie 24

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

Farfalle Artista 24

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Lobster & Shrimp Scampi 34

lobster meat & shrimp sauteed in garlic & white wine served over linguini

Free Range Chicken 26

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

Pork Chops Pizzaiola 30

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

Veal Paisano 32

sauteed veal scaloppini with artichoke hearts & roasted peppers in a lemon wine sauce served with mixed vegetable & roasted potato

Monkfish Leo 30

monkfish medallions sauteed with garlic & cherry peppers in a lemon wine sauce with a touch of marinara served over linguini

Blackened Salmon 30

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

Cod Al Forno 32

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

Red Snapper Livornese 32

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