Friday March 3, 2023

Cream Of Broccoli Soup 12

 “Duck Island “sourdough bread bowl

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Stuffed Artichoke 12

Beet Salad 12

arugula, purple beets, red onions, orange slices & goat cheese in a citrus vinaigrette

Burrata 14

roasted tomatoes & grilled red onions topped with a balsamic glaze

Fritto Misto 18

fried calamari, shrimp & zucchini served with marinara sauce

Tagliatelle Calabrese 24

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

Fusilli Alla Rabe 24

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

Mafaldine Fra Diavolo 30

sauteed sea scallops & shrimp in a spicy marinara sauce

Risotto Di Mare 34

shrimp, sea scallops, clams, mussels, calamari & tomatoes in a white wine sauce

Free Range Chicken 26

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

Veal Chop Monacina 38

pan-fried breaded veal chop topped with mushrooms & melted mozzarella in a brown demi-glaze served with mixed vegetable & mashed potato

Salmon Dijonaise 30

topped with diced peppers, capers & scallions in a dijon mustard cream sauce served with mixed vegetable & rice

Pan-Seared Branzino 30

topped with capers in a lemon wine sauce served with spinach & rice

Cod Livornese 32

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

Grouper Al Forno 32

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