Sunday March 5, 2023

Potato Leek Soup 12

“Duck Island “sourdough bread bowl

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Wedge Salad 12

iceberg, purple beets, tomatoes, red onions & bacon in a blue cheese dressing

Burrata 14

sliced tomatoes, prosciutto, grilled red onions & crostini topped with a balsamic glaze

Combo Oreganata 15

shrimp & baked clams topped with breadcrumbs in a lemon wine sauce

Grilled Marinated Lamb Chops 20

served with chickpeas, cucumbers, red onions & feta in a red wine vinaigrette

Stuffed Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Homemade Cavatelli Natalie 24

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Risotto Della Casa 24

chicken, peas & sun-dried tomatoes in a pink sauce

Shrimp & Sea Scallops Luciano 32

sauteed in garlic & white wine with a touch of marinara served over tagliatelle

Chicken Nino 26

sauteed chicken with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & potato croquette

Pan-Seared Rib-Eye Cut Pork Chop 29

topped with sauteed mushrooms & onions served with mixed vegetable & potato croquette

Veal Martini 31

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

Blackened Salmon 30

topped with a lemon beurre blanc served with mixed vegetable & potato croquette

Swordfish Livornese 32

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

Branzino Al Forno 32

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

Cod Oreganata 32

broiled filet topped with breadcrumbs & tomato topped with a lemon white wine sauce served with mixed vegetable & potato croquette