Friday November 22, 2024

Cream of Carrot Soup 8

Chicken Noodle Soup 10

Stuffed Long Hot Peppers 14

stuffed with prosciutto, provolone cheese & breadcrumbs topped with melted mozzarella in a marinara sauce

Artichoke Salad 13

arugula, artichoke hearts, roasted peppers, red onions & fresh mozzarella in a vinaigrette

Burrata 14

roasted grape tomatoes, prosciutto & crostini topped with aged balsamic

Fried Calamari Arrabiatta 18

fried calamari tossed with cherry peppers in a light tomato sauce

Paccheri Calabrese 24

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

Fusilli Fagioli 24

chicken, escarole, cannellini beans & tomatoes in garlic & oil

Fettuccini DI Vinci 28

sea scallops & mushrooms in a pink sauce

Lobster & Shrimp Scampi 34

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

Free Range Chicken Pepperoncino 28

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

Pork Chop Au Poivre 30

pan-seared rib-eye cut pork chop in a brandy peppercorn cream sauce served with mixed vegetable & mashed potato

Veal Antonio 32

pan-fried veal cutlet topped & baked with vodka sauce, peas, prosciutto & fresh mozzarella served with mixed vegetable & mashed potato

Monkfish Fra Diavolo 32

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

Blackened Salmon 34

topped with a lemon beurre blanc served with spinach & 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

Grouper Marechaire 35

sautéed with clams, shrimp, mussels & tomatoes in a lemon wine sauce served over risotto

Heady Topper (IPA) 16