Saturday October 12, 2024

Split Pea Soup 10

with smoked ham

 Stuffed Mushrooms Oreganata 13

topped with seasoned breadcrumbs & a lemon wine sauce

Stuffed Long Hots 14

with crumbled sausage & provolone topped with melted mozzarella in a marinara sauce

Burrata 14

tomato bruschetta & crostini topped with a balsamic glaze

Portobello Salad 13

arugula, portobello mushrooms, roasted peppers, red onion & shaved reggiano in a vinaigrette

Fried Calamari Lucielle 18

tossed with cherry peppers in garlic & oil

Fusilli Alla Rabe 24

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

Dirty Risotto 24

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

Sea Scallop & Shrimp Scampi 30

sea scallops & shrimp sautéed in garlic & white wine served over paccheri

Beef Braciole 32

braised beef braciole slow cooked in a ragu with a sweet sausage link served over cavatelli topped with shaved reggiano

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 Pepperoncino 30

pan-seared rib-eye cut pork chop topped with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Veal Monachina 32

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

Swordfish Fra Diavolo 34

sautéed filet with clams in a spicy marinara sauce served over linguini

Blackened Grouper 34

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

 Cod Al Forno 34

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

Sesame Crusted Tuna 35

pan-seared sesame crusted filet served with soy sauce, spinach & rice

Heady Topper (IPA) 16