Thursday March 28, 2024

Zucchini Bar Pie 12

bar pie topped with ricotta, mozzarella, zucchini, grated parmigiano & fresh lemon zest

Crispy Chicken Wings 12

served with blue cheese

Peppercorn Salad 12

romaine, tomatoes, onion & shaved reggiano cheese with a peppercorn dressing  

Burrata 14

sliced tomatoes & olives topped with balsamic glaze

Crabmeat Stuffed Mushrooms 16

topped with a lemon wine sauce

Paccheri Calabrese 24

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Fusilli Alla Rabe 24

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

Linguini Tre Mare 28

shrimp, clams & mussels in a pink sauce

Risotto Langostino 34

fresh lobster meat, peas & mushrooms in a cream sauce

Free Range Chicken 26

oven roasted partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & potato croquette

Pork Chop Au Poivre 30

rib-eye cut pork chop sautéed in a brandy peppercorn cream sauce served with mixed vegetable & potato croquette

Veal Nino 32

sautéed veal scaloppini with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & potato croquette

Blackened Salmon 32

topped with a lemon beurre blanc served with mixed vegetable & potato croquette

Greek Style Grouper 32

pan-seared filet with spices served with fresh lemon, spinach& potato croquette

Cod Fra Diavolo 32

sautéed filet with vongole 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