Sunday March 26, 2023

French Onion Soup 8

Fried Artichoke Hearts 11

 served with blue cheese

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

Crabmeat Stuffed Mushrooms 15

topped with a lemon white wine sauce

Baked Stuffed Rigatoni 23

in a fresh bolognese sauce topped with melted mozzarella

Paccheri Carbonara 23

pancetta, onion & peas in a cream sauce

Homemade Cavatelli Natalie 24

hot sausage, escarole, cannellini beans & tomatoes in garlic & oil

Mafaldine Tre Mare 27

shrimp, clams & mussels in a pink sauce

Free Range Chicken 26

partially de-boned ½ chicken roasted with fresh rosemary in a brown demi-glaze served with mixed vegetable & potato croquette

Pork Chop Martini 30

pan-fried breaded pork chop topped with cherry peppers & melted parmigiano in a lemon white wine sauce served with mixed vegetable & potato croquette

Veal Nino 31

sauteed veal scaloppini with peas, mushroom & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & potato croquette

Blackened Salmon 30

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

Orange Roughy Livornese 30

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

Cod Al Forno 32

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

Soft Shell Crab Fra Diavolo 32

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