Friday May 3, 2024

French Onion Soup 8

Wedge Salad 12

iceberg, tomato, red onion & crispy bacon in a blue cheese dressing

Burrata 14

arugula, prosciutto, crostini & fig jam

Chicken Rollatini 14

stuffed with spinach & ricotta topped with cherry peppers & melted mozzarella in a vodka sauce

Seafood Stuffed Mushrooms 16

topped with a lemon wine sauce

Homemade Cavatelli Natalie 24

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Farfalle Artista 24

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

 Paccheri Pomorosso 25

shrimp, roasted garlic, onions & basil in a plum tomato sauce

Linguini Tre Mare 27

shrimp, clams & mussels in a pink sauce

Free Range Chicken 26

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

Pork Chop Pepperoncino 30

pan-seared double cut pork chop topped with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Short Ribs 38

braised short ribs in a vegetable stew served over mashed potato

Pan-Fried Orange Roughy 32

served over tri-color salad with tomatoes, red onion & shaved reggiano in a vinaigrette

Blackened Swordfish 32

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

Cod Livornese 32

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

Red Snapper Francese 32

egg-battered filet topped with capers in a lemon wine sauce served with mixed vegetable & rice

Pan-Seared Halibut 36

topped with a lemon beurre blanc served with grilled polenta & spinach