Friday June 11, 2025

Fried Artichoke Hearts 15

with bleu cheese

Panzanella Salad 14

tomato, red onion, cucumber, homemade croutons & grated cheese with red wine vinaigrette

Burrata 15

with prosciutto, arugula, fig jam and crostini

Chicken Rollatini 16

breaded and rolled with a ricotta & spinach filling topped with mozzarella and vodka sauce

Clams Casino 18

breadcrumb, peppers, onion and bacon in a lemon wine sauce

Homemade Tagliatelle Ragu 24

ribbon pasta in a slow simmered pork ragu topped with whipped ricotta

 Dirty Risotto 24

pancetta, sweet & hot sausage, mushrooms, peppers and onions in a cream sauce

Farfalle Fagioli 27

shrimp, broccolini, cannellini beans and tomato in garlic and oil

Fettuccini Da Vinci 28

scallops and mushrooms in a pink sauce

Free-Range Chicken 28

roasted partially de-boned ½ chicken with rosemary, garlic and oil served with mixed vegetables & mashed potato

Pork Chop Parmigiano 32

pan-fried thin breaded chop baked with tomato sauce and mozzarella served with rigatoni

Veal Zingara 32

sauteed scallopini topped with prosciutto, mushroom, and artichoke hearts in a sherry wine demi glaze served with mixed vegetable & mashed potato

Pan-Seared Salmon 34

with capers in a fresh lemon sauce served with mixed vegetable and rice

Blackened Swordfish 34

pan-seared cajun spice filet topped with a lemon beurre blanc sauce served with spinach & rice

Orange Roughy Almondine 34

broiled filet topped with toasted almonds in a lemon wine sauce with mixed vegetable and rice

Lobster Fra Diavolo 40

½ lobster, clams & mussels sauteed with garlic, red chili flake & white wine in a light tomato sauce served over linguini