Tuesday November 19, 2024

Fried Artichoke Hearts 12

served blue cheese

Sausage & Cherry Pepper Bar Pie 14

napolitano bar pie with vodka sauce, mixed sausage, cherry peppers, mozzarella & ricotta

Peppercorn Salad 13

romaine, chopped onions, tomatoes & reggiano in a creamy peppercorn dressing

Burrata 14

grilled zucchini, roasted tomatoes, sopressata & olives topped with a balsamic glaze

Combo Oreganata 18

shrimp & clams topped with breadcrumbs in a lemon wine sauce

Baked Stuffed Rigatoni 23

in a fresh bolognese sauce topped with melted mozzarella

Risotto Della Crema 24

chicken & broccoli in a cream sauce

Orecchiette Perfumate 24

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Oreganata 34

 topped with chopped tomatoes & breadcrumbs in a lemon wine sauce served over paccheri

Chicken Caprese 28

sautéed chicken topped with sliced tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & a potato croquette

Grilled Pork Chop 30

grilled pork chops topped with sautéed onions, sweet & hot peppers served with mixed vegetable & a potato croquette

Veal Napolitano 32

pan-fried veal cutlet topped with prosciutto, roasted peppers & mozzarella in a light tomato sauce served over rigatoni

Pan-Seared Salmon 32

topped with capers in a lemon wine sauce served with mixed vegetable & a potato croquette

Blackened Cod 34

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

Swordfish Fra Diavolo 34

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

Red Snapper Al Forno 34

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

Heady Topper (IPA) 16