Saturday October 24, 2026

Baked Stuffed Shells Bolognese 15

Burrata 16

tomatoes, onion, roasted peppers, artichoke hearts, olives & red wine vinaigrette

 Beet Salad 16

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

Stuffed Mushrooms Casino 15

lemon wine sauce

Fried Calamari Arrabbiata 20

tossed in a cherry pepper tomato sauce

Tortellini Carbonara 23

cheese stuffed pasta with peas, onions and pancetta in a cream sauce

Orecchiette Pugliese 24

sausage & broccoli rabe in garlic & oil

Stuffed Rigatoni Rubia 25

chicken and cherry peppers in a pink sauce

Fettuccini Scampi 32

scallops and shrimp in a garlic white wine sauce

 Free Range Chicken Piselli 30

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

Stuffed Pork Chop 32

 breaded chop stuffed with prosciutto, broccoli rabe and mozzarella in a cognac shiitake mushroom cream sauce with mixed vegetable & mashed potatoes

Blackened Veal Chop 45

16oz cajun spice dusted cooked to temperature topped with sauteed onions with mixed vegetables & mashed potatoes

Salmon 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

Cod al Forno 34

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