Wednesday June 9, 2025

Melanzane Bar Pie 15

napolitano style with vodka sauce, fried eggplant, ricotta and mozzarella

Strawberry Salad 14

mixed greens, strawberries, almonds and bleu cheese crumble with balsamic vinaigrette

Burrata 15

with tomato bruschetta, crostini and topped with balsamic glaze

Vegetable Stuffed Mushrooms 15

 brown demi glaze sauce

Shrimp & Artichoke Hearts Oreganata 18

topped with seasoned breadcrumb & tomato in a lemon white wine sauce

 Dirty Risotto 24

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

Farfalle Carciofi 24

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

Fettuccini Perfumate 24

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Lobster Ravioli 26

chopped tomato and peas in a champagne pink sauce

Free-Range Chicken 28

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

Pork Chop Pepperoncino 30

ribeye cut chop with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Veal Nino 32

sauteed scallopini topped with peas, mushrooms and sun-dried tomato in a light tomato sauce served with mixed vegetable & mashed potato

Monkfish & Scallops Piccata 33

sautéed with artichoke hearts and capers in a white wine sauce with mixed vegetable and mashed potato

Blackened Salmon 34

topped with a lemon beurre blanc served with broccoli rabe & mashed potato

Branzino Al Forno 34

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