Wednesday March 20, 2024

Vegetable Split Pea Soup 8

Stuffed Mushrooms Oreganata 12

topped with seasoned breadcrumbs in a lemon wine sauce

Nino Salad 12

romaine, tomatoes, red onions, roasted peppers, provolone & prosciutto tossed with red wine 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

Mussels Arrabiata 12

fresh mussels sauteed with garlic & cherry peppers in a marinara sauce

Baked Cheese Ravioli 23

in a fresh bolognese sauce topped with melted mozzarella

Homemade Gnocchi 24

in a fresh pesto with blackened chicken

Fusilli Natalie 24

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

Lobster & Shrimp Scampi 34

fresh lobster meat & shrimp sauteed with garlic, lemon & white wine served over linguini

Chicken Sorrentino 26

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

Pork Chop Au Poivre 30

pan-seared pork chop topped with a creamy peppercorn sauce served with mixed vegetable & mashed potato

Veal Napolitano 32

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

Pan-Fried Cod 32

breaded and pan-fried filet topped a lemon beurre blanc served with sauteed spinach & mashed potato

Blackened Swordfish 32

topped with sauteed peppers & onions served with mixed vegetables & mashed potato

Branzino Al Forno 32

battered filet & shrimp with roasted garlic, tomatoes & basil in a lemon wine sauce served with mixed vegetable & mashed potato