Saturday February 7, 2026

Split Pea Soup 12

with ham

Spiedini Romana 14

golden fried bread & mozzarella “sandwich” in a white wine sauce with garlic, tomato & capers

Wedge Salad 15

iceberg wedges, red onion, tomatoes, bacon & crumbled and creamy bleu cheese

Tomato Salad 15

burrata, grape & plum tomatoes, red onion with balsamic vinegar & oil

Thai Chili Fried Calamari 18

topped with black sesame seeds

Blackened Baby Lamb Chops 20

served with cucumber & feta

Tortellini Alfredo 23

cheese stuffed pasta with broccoli in a cream sauce

Risotto Primavera 24

chicken & seasonal vegetables in a pink sauce

Fettuccini Perfumate 24

hot sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Pappardelle Scampi 32

sea scallops and shrimp in a garlic white wine sauce over ribbon pasta

Free Range Chicken 28

partially de-boned ½ chicken with fresh rosemary topped with a brown demi-glaze served with mixed vegetable & mashed potato

Pork Chop Parmigiana 32

breaded thin bone-in chop baked with marinara & mozzarella with served with rigatoni

Veal Paisano 32

sautéed veal scaloppini with artichoke hearts & roasted peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Blackened Salmon 34

topped with a lemon beurre blanc with spinach & rice

Branzino Al Forno 34

egg battered filet and shrimp with garlic, basil and tomato in a lemon wine sauce with mixed vegetables and rice

Grouper Piccata 34

with capers & artichoke hearts in a lemon wine sauce served with mixed vegetable & rice

Cod Siciliano 34

baked filet with capers, olives & grapes tomatoes in a light tomato sauce served with mixed vegetable & rice

Fuedi San Gregorio Falanghina 14/50

*consuming raw or undercooked meats, fish, shellfish and eggs may increase your risk of food-born illness especially if you have certain medical conditions