Wednesday November 4, 2026

Vegetable Stuffed Mushrooms 15

brown demi glaze sauce

Burrata 16

roasted tomato, grilled zucchini, olives, sopresatta & balsamic glaze

 Peppercorn Salad 15

romaine, tomato, red onion, shaved reggiano & creamy peppercorn dressing

Pepperoni Vodka Bar Pie 16

pepperoni, vodka sauce, ricotta & mozzarella

Shrimp Oreganata Luciano 18

lemon wine sauce touch of red with seasoned breadcrumbs

Malfaldine Pollo 24

chicken cutlet, hot & sweet peppers in a light tomato sauce topped with grated cheese

Stuffed Rigatoni Carbonara 25

pancetta, peas & onions in a light tomato sauce

Lobster Ravioli 26

  chopped spinach in a champagne pink sauce

Linguini Due Mare 30

chopped shrimp & tomato in a white clam sauce

Free Range Chicken 30

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

Pork Chop Martini 32

pan-fried breaded pounded pork chop topped with cherry peppers & grated cheese in a lemon wine sauce with mixed vegetables & potato croquette

Veal Zingara 32

veal scallopini sauteed with prosciutto, mushrooms & artichoke heart in sherry wine brown demi glaze with mixed vegetables and potato croquette

Blackened Swordfish 34

 pan-seared cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & potato croquette

Branzino & Shrimp Livornese 34

broiled filet & shrimp with red onions, capers & black olives in a light tomato sauce served with mixed vegetables & a potato croquette 

Grouper Francese 34

egg battered filet sauteed with shallots in a lemon wine sauce served with spinach & a potato croquette