Tuesday September 10, 2024

Vegetable Lentil Soup 8

Pepperoni & Hot Honey Bar Pie 12

napolitano bar pie topped with pepperoni, sliced hot peppers topped with Mike’s Hot honey

Beet Salad 12

arugula, purple beets, red onion, dried cranberries & crumbled blue cheese in a vinaigrette

Grilled Eggplant Parm 14

layered with mozzarella & vodka sauce served with ricotta

Burrata 14

tomatoes, red onion & homemade croutons in a red wine vinaigrette

Blackened Shrimp 15

 served with a roasted corn salsa

Seafood Salad 18

Baked Cheese Ravioli Bolognese 23

topped with melted mozzarella

Farfalle Artista 24

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

Fusilli Santa Lucia 24

crumbled sweet sausage, mushrooms & peas in a pink sauce

Paccheri Gamberetti 25

shrimp, broccoli rabe & tomatoes in garlic & oil

Chicken Fiorentino 26

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetable & potato croquette

Pork Chop Pepperoncino 30

pan-seared rib eye cut pork chop sauteed with garlic, cherry peppers & a lemon wine sauce served with mixed vegetables & potato croquette

Veal Nino 32

 sautéed veal scaloppini with peas, sun-dried tomatoes & mushrooms in a light tomato sauce served with mixed vegetable & potato croquette

Blackened Salmon 32

topped with a lemon beurre blanc served with mixed vegetable & potato croquette

Branzino Al Forno 34

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

Swordfish Fra Diavolo 34

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

Halibut Oreganata 42

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

Heady Topper (IPA) 16