Friday April 14, 2023

Fried Artichoke Hearts 11

served with blue cheese

Chickpea Salad 12

chickpeas, tomato, red onion, cucumber & feta cheese in a red wine vinaigrette

Burrata 14

tomato bruschetta on crostini topped with a balsamic glaze

Shrimp & Escarole Oreganata 14

topped with breadcrumbs in a lemon white wine sauce

Lasagna Pin Wheels 14

baked with bolognese & ricotta

Tri- Color Tortellini Carbonara 23

pancetta, onions& peas in a cream sauce

Farfalle Alla Rabe 24

chicken, broccoli rabe, cannellini beans & tomatoes in garlic & oil

Homemade Cavatelli Santa Lucia 24

crumbled sweet sausage, mushrooms & peas in a pink sauce

Risotto Di Mare 34

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

Free Range Chicken 26

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

Pork Chop Martini 30

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

Veal Fiorentino 31

sauteed veal scaloppini topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetable & mashed potato

Blackened Salmon 30

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

Monkfish Di Marco 30

monkfish medallions sauteed with hot peppers & tomatoes in a lemon white wine sauce served over linguini

Grouper Livornese 32

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

Baked Stuffed Shrimp 34

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