Thursday March 14, 2024

Stuffed Artichoke 12

Antipasto Salad 12

romaine, tomatoes, red onion, roasted peppers, provolone, sopressata, olives & shaved reggiano in a vinaigrette

Burrata 14

tomatoes & olives topped with a balsamic glaze

Grandpa Bar Pie 12

napolitano bar pie topped with caramelized onion, breadcrumbs & grated parmigiano

Fried Calamari Arrabiatta 16

fried calamari tossed with cherry peppers in a marinara sauce

Paccheri Carbonara 23

pancetta, onions & peas in a cream sauce

Farfalle Fiorentina 24

chicken & spinach in a pink sauce

Homemade Cavatelli Natalie 24

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

 Capellini Mussels 25

fresh mussel sauteed with garlic & white wine in a marinara sauce

Chicken Cardinale 26

egg-battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetable & potato croquette

Pork Chop Pepperoncino 30

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

Veal Gimignano 32

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a marsala wine sauce served with mixed vegetables& potato croquette

 Cod Livornese 32

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

Branzino Al Forno 32

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

Swordfish Di Marco 32

swordfish medallions sauteed with hot peppers & tomatoes in a lemon wine sauce served over linguini