Wednesday October 14, 2026

French Onion Soup 12

Chicken Fra Diavolo Bar Pie 16

chicken cutlet, spicy marinara sauce, ricotta & mozzarella

Chickpea Salad 15

chickpeas, cucumbers, tomatoes, red onions & feta tossed with red wine vinaigrette

Burrata 16

roasted peppers, grilled zucchini, olives, sopressata & balsamic glaze

Thai Chili Calamari 18

Baked Gnocchi Bolognese 23

Rigatoni Au Poivre 24

sauteed chicken & broccoli in a creamy peppercorn sauce

Farfalle Natalie 24

 crumbled spicy sausage, escarole, beans & tomatoes with garlic & oil

Lobster Ravioli 32

with zucchini & tomatoes in a champagne cream sauce

Free Range Chicken 30

partially de-boned chicken roasted with garlic & rosemary served over escarole & beans

Pork Chop Scarpariello 32

pan-seared rib-eye cut chop with crumbled sausage, peppers & mushrooms in a balsamic reduction sauce with mixed vegetables and potato croquette

Veal Salvatore 32

sauteed veal scallopini with zucchini, tomatoes, onions & mushrooms in a lemon wine sauce served with mixed vegetable & a potato croquette

 Monkfish Fra Diavolo 34

sauteed monkfish medallions & new zealand clams with garlic & red pepper flakes in a spicy marinara sauce served over linguini

Ginger Garlic Salmon 34

pan-seared salmon topped with a sesame seeds & a ginger garlic glaze served with spinach & a potato croquette

Shrimp Martini 34

breaded pan-fried shrimp topped with cherry peppers & parmesan cheese in a lemon wine sauce served with mixed vegetables & a potato croquette