Sunday October 25, 2026

Baked Stuffed Shells Vodka 15

Burrata 16

sliced tomato, olives and balsamic glaze

 Long Hot Salad 16

romaine, long hot peppers, tomato, red onion, artichoke hearts, roasted peppers and provolone with red wine vinaigrette

Chicken Rollatini Caccio e Pepe 16

stuffed with prosciutto and mozzarella in a caccio e pepe cream sauce

Stuffed Mushrooms Casino 15

lemon wine sauce

Fritto Duo 18

fried calamari & shoestring zucchini

Baked Stuffed Tortellini Bolognese 24

cheese stuffed pasta in a slow cooked meat sauce baked with mozzarella

Orecchiette Pugliese 24

sausage & broccoli rabe in garlic & oil

Fusilli alla Crema 25

chicken and broccoli in a cream sauce

Lobster Ravioli 28

with chopped shrimp in a spicy champagne pink sauce

 Free Range Chicken Pepperoncino 30

 ½ roasted partial de-boned chicken with hot cherry peppers in a lemon wine sauce with mixed vegetable & potato croquette

Pork Chop Au Poivre 32

ribeye cut with a cognac peppercorn demi cream sauce with mixed vegetable & potato croquette

Blackened Veal Chop 45

16oz cajun spice dusted cooked to temperature topped with sauteed onions with mixed vegetables & potato croquette

Salmon Piccata 34

capers and artichoke hearts in a white wine sauce with mixed vegetables & potato croquette

Pan-seared Halibut 42

with beurre blanc sauce with spinach & potato croquette

Cod Fra Diavolo 34

with New Zealand vongole & roasted garlic in a chili flake tomato sauce over linguini