Friday August 4, 2023

Vegetable Lentil Soup 8

Zucchini Rollatini 12

breaded zucchini stuffed with ricotta & spinach topped with melted mozzarella in a vodka sauce

Chicken Parm Spring Rolls 12

chicken cutlet, mozzarella, ricotta & marinara sauce

Wedge Salad 12

iceberg, purple beets, corn, tomato, red onions & crispy bacon in a blue cheese dressing

Burrata 14

roasted tomatoes & grilled red onions topped with a balsamic glaze

Asparagus Fresco 20

asparagus topped with lump crabmeat, tomatoes, breadcrumbs & melted mozzarella in a lemon wine sauce

Mafaldine Siciliano 23

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

Fusilli Artista 24

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Homemade Cavatelli Natalie 24

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Sea Scallops & Shrimp Luciano 32

sauteed in garlic & white wine with a touch of tomato sauce served over tagliatelle

Free Range Chicken 26

partially de-boned ½ chicken oven roasted with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Pan-Seared Pork Chops 30

topped with sauteed mushrooms & onions served with mixed vegetable & mashed potato

Veal Monachina 32

breaded veal cutlet topped with mushrooms & melted mozzarella in a marsala wine sauce served with mixed vegetable & mashed potato

Baked Orange Roughy 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & rice

Swordfish Livornese 32

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

Cod Al Forno 32

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

Grouper Marechaire 34

broiled filet with shrimp, clams, mussels & tomatoes in a lemon wine sauce served over linguini