Wednesday September 6, 2023

Vegetable Lentil Soup 8

Italian Salad 12

romaine, tomatoes, red onions, olives, croutons & shredded mozzarella in a red wine vinaigrette

Burrata 14

grilled zucchini, yellow squash & red onions topped with a balsamic glaze

Eggplant Tower 14

breaded eggplant layered with fresh mozzarella and roasted peppers topped with pesto & balsamic glaze

Crabmeat Stuffed Mushrooms 16

topped with a lemon wine sauce

Stuffed Rigatoni 22

with zucchini in a pink sauce

Baked Cavatelli 22

in a fresh bolognese sauce with peas topped with melted mozzarella

Orecchiette Natalie 24

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

Linguini Due Mare 26

fresh shrimp sauteed with garlic & basil in a white clam sauce

Free Range Chicken 26

partially deboned chicken roasted with garlic, olive oil & rosemary served with vegetable & mashed potato

Pork Chop Pepperoncino 30

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

Veal Fiorentino 32

sauteed veal topped with spinach & mozzarella in brown semi glaze served with mixed vegetable & mashed potato

Blackened Swordfish 30

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

Salmon Dijonaise 32

poached filet topped with a dijon cream sauce with capers, peppers & scallions served with mixed vegetable & mashed potato

Grouper Al Forno 32

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