Saturday May 25, 2024

Stuffed Pepper 12

ground beef & vegetable stuffing topped with melted mozzarella in a marinara sauce

Artichoke Salad 12

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

Eggplant Tower 14

pan-fried thin eggplant layered with fresh mozzarella & roasted shishito peppers topped with shaved reggiano & vinaigrette

Burrata 14

roasted tomatoes & grilled red onions topped with a balsamic glaze

Asparagus Fresco 16

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

Cheese Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Cavatappi Carciofi 24

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Fusilli Calabrese 24

fresh long fusilli with crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Sea Scallops & Shrimp Luciano 30

sautéed in garlic & white wine with a touch of marinara sauce served over linguini

Free Range Chicken 26

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

Pork Chop Pizzaiola 30

sautéed double cut pork chop topped with sautéed onions & peppers in a light sherry wine tomato sauce served with mixed vegetable & mashed potato

Veal Paisano 32

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

Monkfish Fra Diavolo 32

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Branzino Al Forno 32

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

Blackened Swordfish 32

topped with a lemon beurre blanc served with spinach & rice

Pan-Seared Salmon 32

topped with capers in a lemon wine sauce served with mixed vegetable & rice