Tuesday June 3, 2025

Chicken Noodle Soup 9

Chickpea Salad 13

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

Burrata 14

arugula & roasted tomatoes tossed in balsamic vinegar & olive oil

Hot Pepper Bar Pie 14

napolitano bar pie topped with hot peppers, caramelized onions, pepperoni & ricotta

Short Rib Ravioli Au Poivre 16

topped with reggiano cheese

Calamari Piccante 18

fried calamari tossed with sautéed cherry peppers

Stuffed Rigatoni Santa Lucia 24

crumbled spicy sausage, mushrooms & peas in a pink sauce

Orecchiette Alla Rabe 24

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

Linguini Vongole Pesto 25

pesto white clam sauce

Free Range Chicken 28

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

Pork Chop Pepperoncino 30

pan-seared rib-eye cut pork chop with cherry peppers in a lemon white wine sauce served with mixed vegetable & roasted potato

Veal Nino 32

sautéed veal scallopini with mushrooms, peas & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & roasted potato

Swordfish Di Marco 32

sautéed cubed swordfish with hot peppers & tomatoes in a lemon white wine sauce served over linguini

Branzino Al Forno 34

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

Cod Livornese 34

baked filet topped with capers, red onions & black olives in alight tomato sauce served with mixed vegetable & roasted potato

Blackened Salmon 34

topped with a lemon beurre blanc served with mixed vegetable & roasted potato

Heady Topper (IPA) 16