Sunday April 28, 2024

Grilled Eggplant Parm 12

in a vodka sauce served with ricotta

Italian Salad 12

romaine, tomato, red onion, olives, croutons & shredded mozzarella in a red wine vinaigrette

Burrata 14

roasted tomatoes, olives & prosciutto topped with a balsamic glaze

Garlic Parmesan Calamari 16

fried calamari tossed in a garlic parmesan sauce

Artichoke Hearts & Shrimp Oreganata 16

artichoke hearts topped with chopped shrimp, tomatoes & breadcrumbs in a lemon wine sauce

Cheese Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Fusilli Gamberetti 25

 shrimp, broccoli rabe & tomatoes in garlic & oil

Fettuccini Di Vinci 28

sea scallops & mushrooms in a pink sauce

Beef Braciole 30

braised beef braciole in a ragu sauce served over cavatelli topped with shaved reggiano

Free Range Chicken 26

partially de-boned 1/2 chicken roasted with rosemary in garlic & oil served with mixed vegetables & potato croquette

Pork Chop Au Poivre 30

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

Veal Paisano 32

sauteed veal scaloppini with roasted red peppers & artichoke hearts in a lemon white wine sauce served with mixed vegetable & potato croquette

Blackened Salmon 32

topped with a lemon beurre blanc served with spinach & potato croquette

Cod Oreganata 32

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

Branzino Al Forno 32

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

Grouper Fra Diavolo 32

sautéed filet with clams in a spicy marinara sauce served over linguini