Saturday March 23, 2024

Vegetable Lentil Soup 8

Fried Artichoke Hearts 11

served with blue cheese

Eggplant Caponata 12

sautéed eggplant, onion, sweet & hot peppers served with toasted crostini

Bella Salad 12

arugula, red onions, crispy prosciutto, candid pecans, dried cranberries & shaved reggiano, tossed with vinaigrette & topped with balsamic glaze

Burrata 14

grilled zucchini, yellow squash, portobello mushroom & red onions topped with a balsamic glaze

Clams Casino 14

topped with a lemon wine sauce

Rigatoni Fiorentina 24

chicken & spinach in a pink sauce

Farfalle Gamberetti 25

shrimp, broccoli rabe & tomato in garlic & oil

Fettuccini Al Capesante 28

sea scallops, zucchini & chopped tomato in a cream sauce

Pork Braciole 30

braised pork braciole & a spicy sausage link in a plum tomato sauce served over homemade cavatelli topped with shaved reggiano

Free Range Chicken 26

oven roasted partially de-boned ½ chicken with cipollini onions in garlic & oil served with mixed vegetable & mashed potato

Pork Chop Pepperoncino 30

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

Veal Chop Parmigiana 35

pan-fried breaded veal chop pounded thin topped with fresh mozzarella, basil & marinara sauce served with rigatoni

Baked Cod 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & rice

Swordfish Livornese 32

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

Branzino Al Forno 32

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

Grouper Oreganata 32

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetable & rice