Tuesday February 3, 2026

French Onion Soup 11

Vodka Eggplant Parm 14

with whipped ricotta

Peppercorn Salad 15

chopped romaine, tomato, red onions & shaved reggiano in a parmesan peppercorn dressing

Burrata 15

roasted vegetables, crostini and balsamic glaze

Lemon Pepper Fried Calamari 18

Paccheri Siciliano 23

diced grilled eggplant, olives, capers and tomato in a light tomato sauce with fresh mozzarella

Risotto Artista 25

chicken, peas, sun-dried tomatoes & mushrooms in a cream sauce

Fusilli Natalie 24

crumbled hot sausage, escarole, cannellini beans and tomato in garlic and oil

Lobster alla Rosa 45

½ fresh lobster sauteed with clams, mussels and shrimp in a champagne pink sauce over linguini

Chicken Gimingiano 28

breaded chicken cutlet topped with spinach & melted mozzarella in a brown demi glaze served with mixed vegetables & potato croquette

Pork Chops Pepperoncino 32

pan-seared with hot cherry peppers in a lemon wine sauce with mixed vegetable & potato croquette

Veal Pizzaiola 32

sautéed veal scaloppini with onions and sweet peppers in a sherry wine tomato sauce with mixed vegetable & potato croquette

Blackened Striped Bass 34

topped with a lemon beurre blanc with spinach & potato croquette

Grouper Milanese 34

lightly breaded and pan-fried filet over a chopped house salad

Monkfish Livornese 34

seared medallions with capers, red onions & black olives in a light tomato sauce with mixed vegetable & potato croquette