Saturday March 14, 2026

Beet Salad 15

baby spinach, cranberries, toasted almonds, red onion, beets, crumbled bleu and balsamic vinaigrette

Burrata 15

arugula, prosciutto, crostini & fig jam

Asparagus Oreganata 15

topped with seasoned breadcrumb, tomato and fontina cheese in a lemon wine sauce

Baked Stuffed Shells 16

in a fresh bolognese sauce

Crabmeat Stuffed Mushrooms 18

topped with a lemon wine sauce

                                                       Homemade Cavatelli alla Norma 23

sautéed eggplant in a marinara sauce topped with diced fresh mozzarella

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Farfalle Carcofi 24

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Pappardelle Tre Mare 28

shrimp, clams & mussels in a pink sauce

Chicken Verdi e Rosso 28

sautéed chicken with asparagus & tomatoes in a lemon white wine sauce served with mixed vegetables & mashed potatoes

Veal Baci Baci 32

battered veal scaloppini stuffed with pignoli nuts, prosciutto & mozzarella topped with a cognac brown sauce with shiitake mushrooms served with mixed vegetable & mashed potatoes

Pistachio Crusted Salmon 34

topped with a beurre blanc sauce with mixed spinach & rice

Branzino Al Forno 34

battered filet & shrimp baked with roasted garlic, tomatoes & basil in a lemon wine sauce with mixed vegetables & rice

Monkfish Di Marco 34

sautéed monkfish medallions with hot peppers & tomatoes in a lemon white wine sauce served over linguini

Grouper Luciano 34

sautéed filet with cherry peppers & garlic in a white wine sauce with a touch of marinara served with mixed vegetable & rice

 Traditional Corned Beef & Cabbage 26

with potatoes, carrots and & spicy mustard