Thursday February 16, 2023

Split Pea Soup 8

Italian Salad 12

Iceberg & romaine mix, tomatoes, red onions, croutons, olives & shredded mozzarella cheese with a red wine vinaigrette

Stuffed Long Hots 12

long hot green peppers stuffed with sausage & provolone cheese topped with marinara & melted mozzarella

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Combo Oreganata 18

clams & shrimp oreganata in a lemon wine sauce

Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Paccheri Spinacio 23

sauteed chicken & spinach in a pink sauce

Lobster Ravioli 25

peas & fresh tomatoes in a champagne cream sauce

Malfadine Di Marco 26

cubed fresh swordfish sauteed with hot green peppers, tomatoes & basil in a white wine sauce

Chicken Cardinale 26

battered chicken topped with breaded eggplant, prosciutto & mozzarella cheese in a sherry wine tomato sauce served with mixed vegetable & roasted potatoes

Pan-Seared Rib-Eye Cut Pork Chop 26

with cherry peppers in a lemon wine sauce served with mixed vegetable & roasted potatoes

Veal Asparagi 28

sauteed veal scallopini with asparagus & mushrooms in a sherry wine brown demi-glaze served with mixed vegetable & roasted potatoes

Pan-Seared Red Snapper 28

pan-seared filet sauteed with capers in a white wine sauce served with mixed vegetable & roasted potatoes

Cod Fra Diavolo 30

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

Ginger Garlic Scallops 32

pan-seared scallops topped with a ginger garlic sauce with spinach & roasted potatoes

Baked Stuffed Lobster Tails 38

(2) 4oz lobster tails topped with crab meat stuffing & a lemon beurre blanc sauce served with mixed vegetables & roasted potatoes