Wednesday March 18, 2026

Split Pea Soup 14

with smoked ham

Burrata 15

roasted tomatoes, olives, sopressata topped with balsamic glaze

Crispy Chicken Wings 16

served with blue cheese

Spinach Salad 15

baby spinach, cranberries, toasted almonds, bacon, crumbled bleu tossed with an apple cider vinaigrette

Pepperoni Vodka Bar Pie 16

vodka sauce, mozzarella, ricotta, cherry peppers & pepperoni

Stuffed Shells 24

with meatballs topped with vodka sauce & melted mozzarella

Gemelli Alla Rabe 25

sauteed chicken, broccoli rabe, sun-dried tomatoes & beans with garlic & oil

Lobster Ravioli 28

sauteed zucchini & tomatoes in a champagne cream sauce

Monkfish & Scallops Oreganata 32

sauteed fresh monkfish medallions & sea scallops sauteed with garlic in a lemon wine sauce topped with seasoned breadcrumbs & served over pappardelle

Free Range Chicken Antorino 28

partially de-boned chicken sauteed with sausage, mushrooms & cherry peppers in a lemon scarpariello sauce served with mixed vegetables & a potato croquette

Pork Chops Marsala 32

pan-seared porter house cut pork chops sauteed with mushrooms in a brown marsala sauce served with broccoli rabe & a potato croquette

Veal Mediterraneo 32

sauteed veal topped with grilled eggplant & zucchini melted mozzarella & sherry wine tomato sauce served with mixed vegetable & a potato croquette

Stuffed Sole 34

broiled sole with a crabmeat Stuffing topped with a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Salmon Putanesca 34

broiled filet sauteed with anchovies, capers & black olives in a light tomato sauce with mixed vegetables & a potato croquette

Cod Al Forno 34

battered filet & shrimp baked with roasted garlic, tomatoes & basil in a lemon wine sauce served with mixed vegetable & a potato croquette