Sunday November 23, 2025

Stuffed Artichoke 16

Nino Salad 15

romaine, red onion, tomato, roasted peppers & provolone cheese in a red wine vinaigrette

Burrata 15

sliced tomatoes & olives topped with a balsamic glaze

Crispy Chicken Wings 16

served with blue cheese

Seafood Stuffed Mushrooms 18

in a lemon wine sauce

Homemade Cavatelli Ragu 24

slow cooked pork ragu topped with whipped ricotta

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Farfalle Verdi 28

shrimp, asparagus, spinach, broccoli, peas & string beans in garlic & oil

Fettuccini Da Vinci 29

scallops and mushrooms in a champagne pink sauce

Free Range Chicken 28

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

Pork Chop Pizzaiola 32

pan-seared rib-eye cut pork chop topped with sautéed peppers & onions in a light sherry wine tomato sauce served with mixed vegetable & mashed potatoes

Veal Osso Bucco 42

slow cooked veal shank in a vegetable stew over mashed potatoes

Grouper Fra Diavolo 34

sautéed filet with clams in a garlic & hot chili flake tomato sauce over linguini

Pan-Seared Salmon 34

topped with capers in a lemon white wine sauce served with mixed vegetable & mashed potatoes

Blackened Swordfish 34

spicy cajun dusted with a lemon beurre blanc with spinach & mashed potatoes

Branzino Al Forno 34

baked egg battered filet and shrimp with garlic, tomato and basil in a lemon wine sauce with mixed vegetables & mashed potatoes

Villa Antinori PEPPOLI Chianti Classico 18/65