Sunday November 1, 2026

Stuffed Pepper 15

sausage, ground beef & peas with tomato sauce & melted mozzarella

Burrata 16

arugula, artichoke hearts, roasted peppers and balsamic glaze

 Wedge Salad 16

iceberg wedge, tomato, red onion, bacon, creamy & crumbled bleu

Late Night Bar Pie 16

napolitano style with meatball and shaved white onion

Shrimp & Brussel Sprouts Oreganata 20

chopped tomato and seasoned breadcrumb in a lemon wine sauce

Stuffed Rigatoni Santa Lucia 24

sausage, peas and mushrooms in a pink sauce

Fettuccini alla Rabe 24

chicken, broccoli rabe, cannellini beans and sun-dried tomato in garlic and oil

Lobster Ravioli 26

  chopped spinach in a champagne cream sauce

Linguini Due Mare 30

chopped shrimp & tomato in a white clam sauce

Free Range Chicken Pepperoncino 30

½ partial de-boned chicken with hot cherry peppers in a lemon wine sauce with mixed vegetables and potato croquette

Pork Chops Pizzaiola 32

sweet peppers & onions in a sherry tomato sauce with mixed vegetables & potato croquette

Veal Sal D’s 33

breaded cutlet layered with prosciutto, asparagus and mozzarella in a brown demi glaze sauce with mixed vegetables and potato croquette

Swordfish Scampi 34

 with clams in a garlic wine sauce over linguini

Grouper al Forno 35

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

Crabmeat Stuffed Branzino 36

lump crabmeat stuffing with a beurre blanc sauce with mixed vegetables & potato croquette

Pan-seared Salmon 34

with capers in a fresh lemon sauce with mixed vegetables & potato croquette