Sunday March 24, 2024

Vegetable Lentil Soup 8

Fried Artichoke Hearts 11

served with blue cheese

Nino Salad 12

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

Burrata 14

served with eggplant caponata & crostini

Combo Oreganata 16

shrimp & baked clams topped with a lemon wine sauce

Farfalle Alla Rabe 24

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

Lobster Ravioli 26

topped with chopped tomatoes & zucchini in a cream sauce

Sea Scallops & Shrimp Scampi 30

sautéed in garlic & white wine sauce served over fettuccini

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 & 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 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 & a potato croquette

Swordfish Fra Diavolo 32

sautéed cubed swordfish with clams in a spicy marinara sauce served over linguini

Branzino Al Forno 32

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

Grouper Oreganata 32

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