Thursday August 3, 2023

Fried Broccoli Florets 11

tossed in a garlic parmesan sauce

Chicken Parm Spring Rolls 12

chicken cutlet, mozzarella, ricotta & marinara sauce

Asparagus Salad 12

asparagus topped with tomato, hearts of palm & feta cheese in a vinaigrette

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Crabmeat Stuffed Mushrooms & Baked Clams 16

in a lemon wine sauce

Homemade Cavatelli Siciliano 23

sauteed eggplant, capers & olives in a light tomato sauce topped with fresh mozzarella

Fusilli Carciofi 24

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

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Mafaldine Di Vinci 28

sea scallops & mushrooms in a pink sauce

Free Range Chicken 26

partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & potato croquette

Pork Chop Pepperoncini 30

sauteed pork chops with cherry peppers in a lemon wine sauce served with mixed vegetable & potato croquette

Veal Napolitano 32

breaded veal cutlet topped with prosciutto, roasted peppers & mozzarella in a light tomato sauce served with mixed vegetable & potato croquette

Salmon Dijonaise 30

poached salmon topped with capers, peppers & scallions in a dijon mustard cream sauce served with mixed vegetable & potato croquette

Baked Cod 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & potato croquette

Swordfish Fra Diavolo 32

swordfish medallions sauteed with clams in a spicy marinara sauce served over linguini

Pan-Seared Branzino 32

pan-seared filet with grape tomatoes in a saffron broth served over risotto