Friday April 5, 2024

Specials

French Onion Soup 8

Portobello Stack 12

layered portobello mushroom, tomato, fresh mozzarella & roasted peppers topped with a vinaigrette

Pan-Fried Meatballs 12

served with sautéed peppers & onions

Beet Salad 12

baby spinach, crispy bacon, purple beets, red onions, dried cranberries & crumbled blue cheese in a vinaigrette

Burrata 14

grilled zucchini, roasted tomatoes, sopressata & olives topped with a balsamic

Stuffed Shrimp Oreganata Mushrooms 16

topped with a lemon wine sauce

Rigatoni Alfredo 24

with sautéed broccoli topped with chicken cutlet

Homemade Cavatelli Calabrese 24

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

Farfalle Baresi 25

shrimp, spinach & tomatoes in garlic & oil

Fettuccini Di Vinci 28

sea scallops & mushrooms in a pink sauce

Free Range Chicken 26

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

Pork Loin Au Poivre 30

sautéed pork loin in a brandy peppercorn cream sauce served with broccoli rabe & mashed potato

Veal Rollatini 32

thin veal scallopini breaded & rolled with asparagus & mozzarella in a marsala wine sauce with shiitake mushrooms served over mashed potato

Blackened Salmon 32

cajun spiced with beurre blanc served with spinach & rice

Swordfish Fra Diavolo 32

cubed swordfish sautéed with clams in a spicy marinara sauce served over linguini

Red Snapper Livornese 32

broiled filet with red onions, capers & black olives in a 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