Sunday April 30, 2023

Vegetable Stuffed Mushrooms 10

topped with a brown demi-glaze

Asparagus Salad 12

asparagus, golden beets, hearts of palm, tomatoes & feta cheese in a vinaigrette

Stuffed Long Hot Peppers 12

crumbled sausage & provolone topped with melted mozzarella in a marinara sauce

Burrata 14

sliced tomato & olives topped with a balsamic glaze

Combo Oreganata 15

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

Stuffed Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Homemade Cavatelli Calabrese 24

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

Farfalle Carciofi 24

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Risotto Di Mare 32

sea scallops, shrimp, 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 & potato croquette

Pork Osso Buco 30

braised pork shank in a vegetable stew served over risotto

Veal Martini 31

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

Monkfish Di Marco 30

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

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