Thursday November 5, 2026

Eggplant Lasagna 18

 breaded eggplant, bolognese, bechamel, mozzarella

Burrata 16

arugula, tomatoes, balsamic glaze

Peppercorn Salad 15

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

Tomato Bar Pie 16

tomato sauce, olive oil, sliced garlic & arugula

Thai Chilli Calamari 18

Malfaldine Bolognese 24

topped with ricotta

Stuffed Rigatoni Carbonara 24

pancetta, peas & onions in a light tomato sauce

Farfalle Natalie 24

crumbled spicy sausage, escarole, beans & tomatoes with garlic & oil

Tagliatelle Da Vinci 32

sea scallops & mushrooms in a champagne pink sauce

Chicken Verde Rosso 30

sauteed chicken with tomatoes & asparagus in a lemon wine sauce served with mixed vegetables & potato croquette  

Grilled Pork Chops 32

grilled porterhouse cut chops topped with sauteed mushrooms & cherry peppers served 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

Pan-Seared Salmon 34

pan-seared filet sauteed with capers in a lemon wine sauce

Swordfish Fra Diavolo 34

 sauteed with vongole clams, garlic & chili flakes in a light tomato sauce served over capellini

Lobster Oreganata 48

1 ½ lobster sauteed with garlic & tomatoes in a lemon wine sauce served over linguini