Friday August 8, 2025

French Onion Soup 12

Spinach Salad 15

spinach, purple beets, cranberries, red onion, feta cheese and balsamic vinaigrette

Eggplant Caponata 15

slow cooked eggplant stew topped with shaved reggiano over crostini

Summer Tomato Burrata Salad 16

burrata, grape & plum tomato, red onion, aged balsamic, extra virgin olive oil & basil

Fritto Misto 18

fried mix of calamari, shoestring zucchini and cherry peppers

Homemade Cavatelli Ragu 24

slow cooked pork ragu topped with whipped ricotta

Farfalle Perfumate 24

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

Fettuccini Pesto 24

sauteed chicken in a pesto cream sauce

Spinach Ravioli 27

spinach stuffed pasta with chopped shrimp and peas in a champagne pink sauce

Free Range Chicken 28

½ partially de-boned roasted chicken with potatoes and cherry peppers in a lemon wine sauce with mixed vegetables

Stuffed Pork Chop 32

stuffed with broccoli rabe, prosciutto and fontina cheese in a mushroom demi cream sauce mixed vegetables & mashed potatoes

 Veal Antonio 32

pan-fried veal cutlet topped with prosciutto, peas & fresh mozzarella in a vodka sauce served with mixed vegetables & mashed potatoes

Branzino Al Forno 34

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

Cod Livornese 34

broiled with red onion, capers and olives in a light tomato sauce with mixed vegetables and rice

Red Snapper Francese 34

battered filet with capers in a lemon wine sauce with mixed vegetables & rice

Swordfish Di Marco 34

cubed swordfish with long hot peppers and tomato in a white wine sauce over linguini