Saturday March 25, 2023

French Onion Soup 8

Wedge Salad 12

iceberg, tomato, red onions & crispy bacon in a creamy blue cheese dressing

Eggplant Tower 14

pan-fried thin eggplant layered with burrata & roasted peppers topped with a balsamic glaze & pesto

Clams Alla Bomba 14

topped with bomba calabrese & soppresata in a luciano sauce

Crabmeat Stuffed Mushrooms 15

topped with a lemon white wine sauce

Paccheri Calabrese 24

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

Homemade Cavatelli Alla Rabe 24

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Mafaldine Al Capesante 30

sauteed sea scallops, peas & tomatoes in a cream sauce

Risotto Di Mare 34

shrimp, clams, calamari, sea scallops, mussels & tomatoes in a white wine 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 brown sauce with a touch of brandy & cream served over mashed potato

Blackened Salmon 30

 topped with a lemon beurre blanc served with spinach & rice

Orange Roughy Livornese 30

baked filet topped with capers, red onion & black olives in a light tomato sauce served with mixed vegetable & rice

Cod Al Forno 32

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

Soft Shell Crab Fra Diavolo 32

sauteed soft shell crabs in a spicy marinara sauce served over capellini