Saturday July 5, 2025

Portobello Salad 13

arugula, portobello mushroom, roasted peppers, red onion & shaved Reggiano in a balsamic vinaigrette

Vodka Eggplant Rollatini 14

breaded eggplant stuffed with ricotta & spinach topped with melted mozzarella in a vodka sauce

Burrata 15

arugula, roasted tomatoes & prosciutto topped with a balsamic glaze

Crispy Chicken Wings 16

served with blue cheese

Fried Calamari Arrabiatta 18

fried calamari tossed with cherry peppers in a marinara sauce

Mafaldine Bolognese 23

with peas in a fresh Bolognese sauce topped with ricotta

Farfalle Fiorentina 24

chicken, spinach & fresh mozzarella tossed in a pink sauce

Lobster Ravioli 26

topped with chopped tomatoes & peas in a cream sauce

Fettuccini Gamberetti 26

shrimp, broccoli rabe and chopped tomato in garlic & oil

Free Range Chicken 28

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

Pork Chop Pepperoncino 30

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

Veal Nino 32

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

Monkfish Fra Diavolo 32

sautéed monkish medallions with clams in a spicy marinara sauce served over linguini

Blackened Swordfish 34

topped with a lemon beurre blanc served with mixed vegetable & rice

Branzino Al Forno 34

battered filet and shrimp with roasted garlic, tomato, basil, lemon and white wine with mixed vegetable & rice

Red Snapper Milanese 34

pan-fried panko crusted filet served with an arugula, tomato, red onion & shaved reggiano topped with aged balsamic & olive oil

Tune Au Poivre 38

peppercorn crusted & seared to temperature topped with a creamy peppercorn sauce served with broccoli rabe & rice

Heady Topper (IPA) 16