Thursday August 10, 2023

Vegetable Lentil Soup 8

Vegetable Stuffed Mushrooms 11

topped with a brown demi-glaze

Melanzane Bar Pie 12

napolitano bar pie topped with breaded eggplant & ricotta

Peppercorn Salad 12

romaine tomato, red onion & shaved reggaino with a parmesan peppercorn dressing

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Cajun Calamari 16

fried calamari tossed with cajun spices served with tartar sauce

Stuffed Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Bucatini Santa Lucia 24

crumbled sweet sausage, mushrooms & peas in a pink sauce

Orecchiette Alla Rabe 24

sauteed chicken, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Granchio 25

colossal lump crabmeat, chopped shrimp, peas & tomatoes in a white wine sauce

Chicken Melanzane 26

breaded chicken cutlet topped with breaded eggplant & mozzarella in a vodka sauce served over rigatoni

Pork Chop Scarpariello 30

pan-seared pork chop sauteed with sausage, peppers & mushrooms in a brown demi glaze served with mixed vegetable & roasted potato

Veal Verdi E Rosso 32

sauteed veal scaloppini with chopped asparagus & tomatoes in a lemon wine sauce served with mixed vegetable & roasted potato

Blackened Salmon 30

topped with a lemon beurre blanc served with mixed vegetable & roasted potato

Swordfish Leo 32

sauteed swordfish filet with garlic & cherry peppers in a lemon wine sauce with a touch of marinara served with mixed vegetables & roasted potato

Cod Al Forno 32

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

Grouper Fra Diavolo 32

baked filet with clams & cannellini beans in a spicy marinara sauce served over linguini