Sunday May 21, 2023

Pasta & Peas Soup 8

Fried Artichoke Hearts 11

served with blue cheese

Beet Salad 12

baby spinach, purple beets, tomato, red onions, dried cranberries & goat cheese in a vinaigrette

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Seafood Stuffed Mushrooms 15

topped with a lemon white wine sauce

Baked Stuffed Rigatoni 23

in a fresh bolognese sauce topped with melted mozzarella

Radiatore Carbonara 23

pancetta, onions & peas in a cream sauce

Fusilli Santa Lucia 24

crumbled spicy sausage, mushrooms & peas in a pink sauce

Farfalle Gamberetti 25

shrimp, broccoli rabe & tomatoes in garlic & oil

Free Range Chicken 26

partially de-boned ½ chicken oven roasted in garlic & oil served mixed vegetables & potato croquette

Pork Chop Martini 30

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

Veal Francoli 31

sauteed veal scaloppini with shiitake mushrooms in a brown cognac brown sauce with a touch of cream sauce 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

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

Blackened Grouper 32

 topped with a lemon beurre blanc served with spinach & potato croquette

Cod Livornese 32

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