Tuesday, November 4, 2025

Fried Artichoke Hearts 14

wi th blue cheese

Italian Salad 15

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

Hot Honey Bar Pie 16

nap bar pie topped with ricotta, pepperoni, caramelized onions, hot peppers & “mikes” hot honey

Burrata 15

red onions, plum & grape tomatoes with balsamic vinegar & olive oil

Thai Chili Calamari 18

fried calamari tossed with a thai chili sauce

Malfadine Bolognese 23

with peas topped with ricotta cheese

Pacheri Alla Crema 24

sauteed chicken & broccoli in a cream sauce

Fusilli Fagioli 26

sauteed shrimp, escarole, cannellini beans & tomatoes in garlic & oil

Tagliatelle Da Vinci 28

sautéed sea scallops with mushroom in a champagne pink sauce

Chicken Fiorentino 28

sautéed chicken topped with spinach & mozzarella in a brown sauce served with mixed vegetable & a potato croquette

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a marinara sauce served with mixed vegetables & a potato croquette

Blackened Cod 34

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

Monkfish Oreganata 34

sautéed monkfish topped with seasoned breadcrumbs & tomatoes 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

Greek Style Swordfish 34

pan-seared mediterranean spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Grilled Skirt Steak 42

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