Sunday November 2, 2025

Spicy Eggplant Caponata 14

topped with shaved reggiano & served with crostini

Crispy Chicken Wings 15

served with blue cheese

Peppercorn Salad 14

romaine, tomato, red onion & shaved reggiano in a creamy peppercorn dressing

Burrata 15

sliced tomatoes & olives topped with a balsamic glaze

Shrimp & Artichoke Oreganata 18

shrimp & artichoke hearts topped with breadcrumbs & chopped tomatoes in a lemon white wine sauce

Cheese Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Combo Della Casa 23

lasagna, eggplant rollatini & a meatball topped with melted mozzarella in a marinara sauce

Orecchiette Natalie 24

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

Tagliatelle Scampi 32

sautéed shrimp & sea scallops in a garlic & white wine sauce

Chicken Martini 28

breaded chicken cutlet topped with cherry peppers & grated parmesan in a lemon wine sauce served with mixed vegetable & a potato croquette

Veal Baci Baci 32

battered veal scaloppini stuffed with pignoli nuts, prosciutto & mozzarella topped with a cognac brown sauce with shiitake mushrooms served with mixed vegetable & a potato croquette

Blackened Salmon 34

spicy cajun dusted pan-seared filet topped with a lemon beurre blanc with spinach & a potato croquette

Monkfish Piccata 34

sautéed monkfish with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetable & a potato croquette

Branzino Al Forno 34

battered filet & shrimp baked with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette

Swordfish Fra Diavolo 34

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

Grilled Skirt Steak 42

16oz seasoned grilled skirt steak topped with crispy fried onions served with mixed vegetables & a potato croquette

Villa Antinori PEPPOLI Chianti Classico 18/65