Friday January 19, 2024

Vegetable Lentil Soup 8

Nino Salad 12

romaine, onions, roasted peppers, tomatoes, provolone & prosciutto in a red wine vinaigrette

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Brussel Sprouts Fresco 16

brussel sprouts topped with shrimp, tomatoes, breadcrumbs & melted mozzarella in a lemon wine sauce

Crabmeat Stuffed Mushrooms 16

topped with a lemon wine sauce

Fusilli Carbonara 23

pancetta, onions & peas in a cream sauce

Homemade Cavatelli Calabrese 24

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Paccheri Alla Rabe 24

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

Lobster & Shrimp Scampi 34

fresh lobster meat & shrimp sautéed in garlic & white wine served over tagliatelle

Free Range Chicken 26

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

Pork Chop Martini 30

pan-fried breaded pork chop topped with cherry peppers, roasted garlic & melted parmigiano in a lemon wine sauce served with mixed vegetable & mashed potato

Veal Zingara 32

sauteed veal scaloppini with prosciutto, artichoke hearts & mushrooms in a sherry wine demi-glaze served with mixed vegetable & mashed potato

Blackened Salmon 30

topped with a lemon beurre blanc served with spinach & rice

Monkfish Fra Diavolo 30

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Baked Cod 32

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

Branzino Al Forno 32

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

Heady Topper (IPA) 16