Saturday March 30, 24

Eggplant Rollatini Vodka 12

Dirty Risotto Balls 12

Grilled Baby Lamb Chops 18

cucumber feta salad

Wedge Salad 12

iceberg, crispy bacon, tomatoes & red onions in a creamy blue cheese dressing

Burrata 14

Prosciutto, fig jam, arugula & crostini

Seafood Salad 20

lump crabmeat, sea scallops, shrimp & calamari, celery & onions in lemon & olive oil

Cheese Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Paccheri Ragu 24

slow cooked pork ragu topped with whipped ricotta

Fusilli Gambaretti 25

shrimp, broccoli rabe & chopped tomato in garlic and oil

Tagliatelle Da Vinci 28

seared scallops & mushrooms in a pink sauce

Free Range Chicken 26

oven roasted partially de-boned ½ chicken with rosemary, garlic & oil served with mixed vegetable & mashed potato

Pork Chop Valdostano 30

sauteed stuffed pork chop with prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potato

Veal Martini 32

veal cutlet baked with cherry peppers & Reggiano cheese in a lemon sauce served with mixed vegetable & mashed potato

Blackened Grouper 32

cajun spiced with beurre blanc served with spinach and rice

Pan-Seared Salmon 32

with lemon & capers served with rice and mixed vegetable

Branzino Livornese 32

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

Cod Al Forno 32

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