Wednesday February 21, 2024

Vegetable Split Pea Soup 8

Peppercorn Salad 12

romaine, tomato, red onion & shaved reggiano with a parmesan peppercorn dressing

Sausage & Hot Pepper Bar Pie 12

napolitano bar pie topped with vodka sauce, mixed sausage, hot peppers, caramelized onions & ricotta

Burrata 14

roasted tomatoes, prosciutto & crostini topped with a balsamic glaze

Fried Calamari Arrabiatta 16

fried calamari tossed with cherry peppers in a light tomato sauce

Baked Cavatelli Bolognese 23

with peas & topped with melted mozzarella

Risotto Della Casa 24

chicken, peas & sun-dried tomatoes in a pink sauce

Orecchiette Natalie 24

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster Ravioli 26

topped with fresh lobster meat, chopped asparagus & tomatoes in a cream sauce

Free Range Chicken 26

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

Pork Chop Pepperoncino 30

 rib-eye cut pork chop sautéed with cherry peppers in a lemon wine sauce served with mixed vegetable & potato croquette

Veal Fiorentino 32

sautéed veal scaloppini topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetable & potato croquette

Monkfish Piccata 30

monkfish medallions sauteed with artichoke hearts & capers in a lemon wine sauce served with mixed vegetable & potato croquette

Grouper Livornese 32

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetable & potato croquette

Blackened Swordfish 32

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

Halibut Oreganata 36

broiled filet topped with breadcrumbs & chopped tomatoes in a lemon wine sauce served with mixed vegetable & potato croquette