Wednesday April 5, 2023

Grilled Eggplant Parm 12

served with ricotta

Tri-Color Bar Pie 12

bar pie with fresh mozzarella, marinara, pesto & vodka sauce

Bella Salad 12

arugula, crispy prosciutto, red onions, dried cranberries & shaved reggiano in a vinaigrette topped with a balsamic glaze

Burrata 14

tomato bruschetta on crostini topped with a balsamic glaze

Combo Oreganata 15

baked clams & shrimp oreganata in a lemon white wine sauce

Fettuccini Bolognese 22

topped with ricotta cheese

Stuffed Rigatoni Santa Lucia 24

crumbled sweet sausage, peas & mushrooms in a pink sauce

Paccheri Gamberetti 25

shrimp, broccoli rabe & tomatoes in garlic & oil

Malfaldine Scampi 34

fresh lobster meat & shrimp sauteed with garlic & white wine served over malfaldine

Free Range Chicken 26

partially de-boned chicken roasted with cherry peppers in a lemon wine sauce served with mixed vegetable & roasted potatoes

Veal Fiorentino 31

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

Blackened Salmon 30

topped with a lemon beurre blanc served with spinach & roasted potatoes

Swordfish Livornese 32

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

Cod Al Forno 32

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

Marinated Grilled Rib-Eye 40

16oz prime hawaiian style marinated rib-eye topped with crispy onions served with mixed vegetable & roasted potatoes