Tuesday March 19, 2024

Vegetable Split Pea Soup 8

Stuffed Mushrooms Oreganata 12

topped with seasoned breadcrumbs in a lemon wine sauce

Beet Salad 12

arugula, purple beets, tomato, red onion & feta cheese in a vinaigrette

Burrata Bar Pie 14

white bar pie topped with fresh burrata, arugula, tomato, red onions & balsamic glaze

Asparagus Wrap 12

asparagus wrapped with prosciutto & fontina cheese topped with breadcrumbs in a demi-glaze

Garlic Parmesan Calamari 16

Homemade Gnocchi 23

in a fresh pesto with chopped tomatoes

Fusilli Alla Rabe 24

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

Lobster Ravioli 26

topped with asparagus & tomatoes in a cream sauce

Sea Scallops & Shrimp Leo 28

sautéed sea scallops & shrimp with cherry peppers in a white wine sauce with a touch of marinara sauce served over linguini

Chicken Sorrentino 26

sautéed chicken topped with grilled eggplant, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetable & potato croquette

Pan-Seared Pork Chop 30

topped with sautéed hot peppers, onions & mushrooms served with mixed vegetable & potato croquette

Veal Napolitano 32

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

Blackened Salmon 32

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

Swordfish Di Marco 32

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

Orange Roughy Livornese 32

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

Corned Beef & Cabbage 20