Thursday May 8, 2025

Vegetable Lentil Soup 8

Meatball & Onion Bar Pie 14

Tomato Salad 13

marinated beefsteak tomatoes, red onions, basil & olive oil

Burrata 14

arugula, prosciutto, crostini & fig jam

Combo Oreganata 16

shrimp & clams in a lemon wine sauce

Short Rib Ravioli Au Poivre 23

in a creamy peppercorn sauce topped with shaved Reggiano

Risotto Carbonara 23

peas, pancetta, onions in a light cream sauce

Fusilli Gamberetti 24

sauteed shrimp, broccoli rabe & tomatoes with garlic & oil

Fettuccini Da Vinci 28

pan-seared sea scallops & mushrooms in a champagne pink sauce

Chicken Gimingiano 28

breaded chicken cutlet topped with spinach, mozzarella & a mushrooms demi glaze served with mixed vegetable & roasted potatoes

Grilled Pork Chop 30

grilled rib-eye cut pork chop topped with sweet & hot peppers & onions served with mixed vegetables & roasted potatoes

Veal Rosemarina 32

sauteed veal scallopini with sun-dried tomatoes & rosemary in a lemon wine sauce with mixed vegetables & roasted potatoes

Blackened Salmon 34

topped with a lemon beurre blanc served with spinach & roasted potatoes

Cod Oreganata 34

broiled filet topped with seasoned breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & roasted potatoes

Grouper AL Forno 34

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

Soft Shell Crab Fra Diavolo 40

served over linguini fini