Saturday November 8, 2025

Vegetable Lentil Soup 12

Chickpea Salad 15

chickpeas, cucumbers, red onions, tomatoes & feta cheese with a red wine vinaigrette

Burrata 15

arugula, artichoke hearts & roasted peppers topped with a balsamic glaze

Baked Stuffed Shells 16

in a fresh bolognese sauce topped with melted mozzarella

Asparagus Fresco 18

topped with chopped shrimp, breadcrumbs, tomatoes & melted mozzarella in a lemon wine sauce

Tri-Color Tortellini Carbonara 24

cheese stuffed pasta with peas, onion and pancetta in cream sauce

Mafaldine Calabrese 24

hot sausage, pancetta, meatball and onion in a tomato sauce topped with ricotta cheese

Fusilli Carcofi 24

chicken, broccoli, artichoke hearts & plum tomatoes in garlic & oil

Lobster Fra Diavolo 40

½ fresh lobster, new zealand clam, mussels & shrimp sauteed with garlic in a spicy marinara sauce served over linguini

Free Range Chicken 28

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

Pork Chop Pepperoncino 32

pan-seared pork chops with cherry peppers in a white wine sauce served with mixed vegetables & mashed potato

Veal Zingara 32

sautéed veal scallopini with prosciutto, mushrooms & artichoke hearts in a sherry wine brown sauce served with mixed vegetables & mashed potato

Blackened Salmon 34

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

Swordfish Piccata 34

fresh swordfish filet sauteed with artichoke hearts & capers in a lemon white wine sauce served with mixed vegetables & rice

Monkfish Livornese 34

broiled monkfish medallions with red onions, capers & olives in a light tomato sauce served with mixed vegetables & rice

Cod Al Forno 34

egg battered filet & shrimp with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Villa Antinori PEPPOLI Chianti Classico 18/65