Friday April 12, 2024

Vegetable Lentil Soup 8

Eggplant Rollatini 12

in a vodka sauce

Artichoke Salad 12

arugula, artichoke hearts, red onions, roasted peppers & fresh mozzarella in a vinaigrette

Summer Tomato Salad 14

tomatoes, red onions & basil in a balsamic vinegar

Cauliflower Fresco 16

cauliflower with chopped shrimp, breadcrumbs & tomatoes topped with melted mozzarella in a lemon wine sauce

Fusilli Calabrese 24

long fusilli pasta with pancetta, sweet sausage, & meatballs in a light tomato sauce topped with ricotta

Farfalle Artista 24

sauteed chicken, sun-dried tomatoes, mushrooms & peas in a cream sauce

Orecchiette Perfumate 24

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fettuccini Di Vinci 28

sautéed sea scallops & mushrooms in a pink sauce

Blackened Free Range Chicken 26

partially de-boned ½ chicken oven roasted with cajun spices & cipollini onions served with mixed vegetable & mashed potato

Stuffed Pork Chop 30

pounded thin breaded pork chop stuffed with prosciutto, broccoli rabe & fontina cheese topped with mushrooms in a marsala wine sauce served with mixed vegetable & mashed potato

Veal Nino 32

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

Salmon Dijonnaise 32

poached salmon filet topped with a creamy djionnaise sauce with tri-color peppers, capers & scallions served with mixed vegetables & rice

Cod Livornese 32

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

Branzino Al Forno 32

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

Lobster Tail Scampi 36

7oz lobster tail sautéed with vongole in a garlic & white wine served over linguini