Saturday February 10, 2024

French Onion Soup 8

Stuffed Artichoke 12

Crispy Chicken Wings 12

served with blue cheese

Artichoke Salad 12

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

Burrata 14

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

Cauliflower & Shrimp Al Forno 16

egg-battered cauliflower & shrimp with roasted garlic, tomatoes & basil in a lemon wine sauce

Fettuccini Siciliano 23

sauteed eggplant, capers & black olives in a plum tomato sauce topped with fresh mozzarella

Stuffed Rigatoni Santa Lucia 24

crumbled spicy sausage, mushrooms & peas in a pink sauce

Paccheri Alla Rabe 24

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

Sea Scallops & Shrimp Scampi 30

sautéed in garlic & white wine served over tagliatelle

Free Range Chicken 26

partially de-boned ½ organic chicken oven roasted with fresh rosemary in a brown demi-glaze served with mixed vegetable & mashed potato

Pork Chop Pizzaiola 30

sauteed rib-eye cut pork chop with peppers & onions in a light tomato sauce served with mixed vegetable & mashed potato

Veal Monte Bianco 32

pan-fried breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mashed potato

Cashew Parmigiano Crusted Salmon 30

topped with a lemon beurre blanc served with spinach & rice

Grouper Leo 32

sautéed filet with cherry peppers in a lemon wine sauce with a touch of marinara served over linguini

Cod Provencal 32

pan-seared filet with capers, red onions, tomatoes & scallions in a lemon wine sauce served with mixed vegetable & rice