Friday March 10, 2023

Split Pea Soup 7

Eggplant Parm 12

layered eggplant parm “lasagna style” topped with whipped ricotta

Portobello Salad 12

portobello mushroom with arugula, red onion, roasted peppers with balsamic vinaigrette and shaved reggiano

Burrata 14

tomato, red onions, croutons & basil in a red wine vinaigrette

Fried Pepper Calamari 15

fried calamari with fried hot and cherry peppers

Mafaldine Calabrese 24

sweet sausage, pancetta, meatball and plum tomato in a light tomato sauce topped with ricotta

Risotto Della Casa 24

chicken, sun dried tomato, and peas in a light pink sauce

Fusilli Natalie 24

hot sausage, escarole, cannellini beans and tomato in garlic and oil

Tagliatelle Scampi 32

scallops and shrimp in a garlic white wine sauce

Free Range Chicken Vinegar Pepper 26

roasted ½ chicken with cherry peppers in a balsamic brown sauce with mashed potatoes and mixed vegetable

Pan-Seared Pork Chops 29

two seared chops topped with sauteed peppers and onion with mashed potato and mixed vegetable

Veal Nino 31

sauteed veal scaloppini with peas, sun-dried tomato and mushrooms in a light tomato sauce with mixed vegetable and mashed potato

Blackened Salmon 30

cajun spiced and seared topped with a lemon beurre blanc with mixed vegetables and rice

Branzino & Shrimp Al Forno 32

battered filet & shrimp topped with roasted garlic, tomatoes & basil in a white wine sauce served with mixed vegetable & rice

Cod Livornese 32

red onion, capers and olives in a light tomato sauce with rice and mixed vegetable

Lobster Tails Oreganata 38

two tails broiled and topped with seasoned breadcrumb and chopped tomato in a lemon wine sauce over linguini