Friday October 23, 2026

Baked Stuff Shells Bolognese 15

Burrata 16

roasted tomato, prosciutto and balsamic glaze with crostini

Crispy Chicken Wings 16

with bleu cheese

Arugula & Beet Salad 16

arugula, purple beets, cranberries, toasted almonds, crumbled blue & raspberry vinaigrette

Asparagus & Shrimp Oreganata 20

seasoned breadcrumb & tomato in a lemon wine sauce

Short Rib Ravioli Au Poivre 23

in a peppercorn cognac demi glaze sauce topped with reggaino

Dirty Risotto 24

sausage, mushroom, peppers, onion and pancetta in a cream sauce

Stuffed Rigatoni Rubia 25

chicken and cherry peppers in a pink sauce

Fettuccini Pomorosso 30

shrimp & roasted garlic in a plum tomato sauce

 Free Range Chicken Piselli 30

 ½ roasted chicken with peas and onion in a light sherry tomato sauce with mixed vegetable and mashed potatoes

Grilled Pork Chop 32

 ribeye cut chop with sauteed cherry peppers and garlic with mixed vegetables & mashed potatoes

Veal Sal D’s 32

thin breaded cutlet layered with asparagus, prosciutto and mozzarella in a brown demi glaze sauce with mashed potatoes

Cod Livornese 34

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

Striped Bass Marechiara 36

mussels, vongole, shrimp and chopped tomato in a wine sauce over linguini

Pan-seared Halibut 42

with beurre blanc sauce with lentils & spinach

Branzino al Forno 34

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