Sunday August 4, 2024

Italian Salad 12

romaine, tomatoes, red onions, croutons, green olives & shredded mozzarella cheese with a red wine vinaigrette

Grilled Eggplant Parm 14

layered eggplant with mozzarella & marinara sauce served with ricotta

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Chicken Rollatini 15

breaded chicken cutlet stuffed with spinach & ricotta topped with melted mozzarella in a vodka sauce

Spicy Clams Casino & Shrimp Oreganata 18

 in a lemon wine sauce

Fusilli Alla Rabe 24

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

Stuffed Rigatoni Santa Lucia 24

crumbled sweet sausage, mushrooms & peas in a pink sauce

Spinach Ravioli 26

topped with chopped shrimp & tomatoes in a champagne cream sauce

Beef Braciole 32

braised beef braciole & a sweet sausage link slow cooked in a ragu served over cavatelli topped with shaved reggiano

Free Range Chicken 26

oven roasted partially de-boned ½ chicken with cherry peppers & potatoes in a lemon wine sauce served with mixed vegetable

Grilled Pork Chops 30

topped with sautéed onions & mushrooms served with mixed vegetable & a potato croquette

Veal Sal D’s 32

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetable & a potato croquette

Blackened Salmon 32

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

Cod Livornese 34

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

Pan-Seared Swordfish 34

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

Black Sea Bass Francese 34

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

Heady Topper (IPA) 16