Sunday April 2, 2023

Fried Artichoke Hearts 11

served with blue cheese

Sausage & Peppers Spring Rolls 12

crumbled sausage, peppers, onions & provolone cheese

Panzanella Salad 12

tomatoes, red onions, cucumbers, croutons, basil & parmigiano cheese in a red wine vinaigrette

Burrata 14

arugula, prosciutto, crostini & fig jam

Baked Stuffed Shells 15

in a vodka sauce

Asparagus Fresco 15

asparagus topped with chopped shrimp, tomato, breadcrumbs & mozzarella in a lemon white wine sauce

Radiatore Perfumate 24

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Lobster Ravioli 26

topped with chopped tomato & peas in a pink sauce

Beef Braciole 30

braised beef braciole in a ragu sauce served over rigatoni topped with shaved reggiano

Shrimp & Sea Scallops Scampi 32

sauteed in garlic & white wine served over fettuccini

Free Range Chicken 26

partially de-boned ½ chicken with fresh rosemary in garlic & oil 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 mushrooms, peas & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & potato croquette

Salmon Livornese 30

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

Blackened Swordfish 32

topped with a lemon beurre blanc served with lentils & spinach

Cod Al Forno 32

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