Friday March 24, 2023

Vegetable Stuffed Mushrooms 10

 topped with a brown demi-glaze

Stuffed Pepper 11

ground beef, risotto & vegetable stuffing topped with melted mozzarella in a marinara sauce

Italian Salad 12

iceberg, tomato, red onions, croutons, olives & shredded mozzarella in a red wine vinaigrette

Burrata 14

arugula, roasted grape tomato & crispy pancetta topped with pesto

Seafood Salad 18

sea scallops, calamari, scungilli, shrimp, red onion & celery in lemon & olive oil

Homemade Cavatelli Calabrese 24

hot sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Paccheri Alfredo 24

chicken & spinach in a cream sauce

Farfalle Verdi 25

shrimp, peas, zucchini, asparagus, string beans & broccoli in garlic & oil

Mafaldine Di Vinci 30

sauteed sea scallops & mushrooms in a pink sauce

Free Range Chicken 26

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

Pan-Seared Rib-Eye Pork Chop 29

with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Veal Rollatini 31

breaded veal scaloppini stuffed with prosciutto, fontina cheese & asparagus topped with mushrooms in a marsala wine sauce served over mashed potato

Monkfish Fra Diavolo 30

monkfish medallions sauteed with clams in a spicy marinara sauce served over linguini

Blackened Swordfish 32

 topped with a lemon beurre blanc served with spinach & rice

Branzino Al Forno 32

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

Baked Orange Roughy 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & rice

Soft Shell Crab Francese 34

battered soft shell crabs in a lemon white wine sauce served over linguini