Wednesday November 5, 2025

Chicken Meatball Soup 14

with escarole & tortellini in a chicken broth

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 topped with ricotta cheese

Tortellini Carbonara 24

pancetta, onions & peas in a cream sauce

Fusilli Alla Rabe 26

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

Paccheri Oreganata 28

sauteed shrimp & sea scallops sauteed with garlic in a lemon wine sauce topped with seasoned breadcrumbs  

Free Range Chicken 28

partially de-boned chicken roasted with garlic & rosemary served with mixed vegetable & mashed potatoes

Pork Chop Baci Baci 28

battered pork scaloppini stuffed with pignoli nuts, prosciutto & mozzarella topped with mushrooms in a brown sauce with a touch of cream served with mixed vegetables & mashed potatoes

Blackened Swordfish 34

spicy cajun dusted pan-seared filet topped with a lemon beurre blanc with spinach & mashed potatoes

Monkfish Picatta 34

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

Cod Livornese 34

broiled filet with red onions, capers & olives in a light tomato sauce served with mixed vegetables & mashed potatoes

Branzino Al Forno 34

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

Skirt Steak Au Poivre 40

pan-seared peppercorn crusted skirt steak topped with a creamy peppercorn sauce with mixed vegetables & mashed potatoes