Saturday April 13, 2024

Vegetable Lentil Soup 8

Panzanella Salad 12

tomatoes, red onions, cucumbers, homemade croutons, basil & parmigiano cheese in a red wine vinaigrette

Burrata 14

arugula, prosciutto, crostini & fig jam

Lasagna Pin Wheels 15

baked with bolognese, ricotta & bechamel

Cauliflower Fresco 16

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

Fettuccini Siciliano 23

sautéed eggplant, capers & black olives in a plum tomato sauce topped with fresh mozzarella

Fusilli Alla Rabe 24

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

Lobster Ravioli 26

topped with peas & chopped tomatoes in a champagne cream sauce

Sea Scallops & Shrimp Scampi 30

sautéed sea scallops & shrimp in garlic & white wine served over tagliatelle

Free Range Chicken 26

partially de-boned ½ chicken oven roasted with cipollini onions in garlic & oil 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

Blackened Salmon 32

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

Swordfish Livornese 32

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

Cod Al Forno 32

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

Grouper Marechaire 34

sautéed filet with clams, shrimp, mussels & tomatoes in a lemon wine sauce served over linguini