Sunday March 22, 2026

Grilled Eggplant Parm 14

layered grilled eggplant with mozzarella & marinara sauce served with ricotta

Stuffed Artichoke 16

Burrata 15

roasted tomatoes, arugula & artichokes topped with a balsamic glaze

Panzanella Salad 15

seasoned croutons, tomatoes, cucumbers, red onions & grated cheese tossed with a red wine vinaigrette

Chicken Rollatini 15

breaded chicken rolled with a spinach ricotta filling with vodka sauce and mozzarella

Combo Oreganata 18

baked clams and shrimp oreganata in a lemon wine sauce

Cheese Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Gnocchi & Lamb Ragu 26

slow cooked leg of lamb stew over homemade pasta

Cavatelli Braciola 35

 homemade prosciutto and seasoned breadcrumb stuffed beef braciole & hot sausage link in a tomato sauce topped with shaved reggiano

Fusilli Gamberetti 28

shrimp, broccoli rabe & tomatoes in garlic & oil

Free Range Chicken Piselli 28

oven roasted partially de-boned chicken sauteed with onions & peas in a light tomato sauce served with mixed vegetable & a potato croquette

Pork Chop Pepperoncino 32

pan-seared rib-eye cut pork chop with cherry peppers in a white wine sauce served with mixed vegetables & a potato croquette

Veal Monachina 32

pan-fried veal cutlet topped melted mozzarella & mushrooms in a marsala wine sauce served with mixed vegetable & a potato croquette

Blackened Salmon 34

topped with a lemon beurre blanc served with spinach & a potato croquette

Striped Bass Fra Diavolo 34

 sautéed filet with clams & beans in a spicy marinara sauce served over linguini

Branzino Al Forno 34

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