Friday March 6, 2026

Vegetable Lentil Soup 11

Portobello Salad 15

arugula, marinated portobello mushroom, red onion, roasted peppers and goat cheese with balsamic vinaigrette

Fried Artichoke Hearts 14

Burrata 15

tomato bruschetta over crostini with balsamic glaze

Stuffed Calamari Oreganata 18

topped with seasoned breadcrumb and tomatoes in a lemon wine sauce

Paccheri Ragu 24

slow cooked pork ragu topped with whipped ricotta

Fusilli Fagioli 24

chicken, escarole, cannellini beans and tomato in garlic and oil

Risotto Carbonara 24

pancetta, peas and onions in a light cream sauce

Tagliatelle Luciano 32

scallops and shrimp in garlic white wine with a touch of tomato sauce over ribbon pasta

Chicken Martini 28

breaded chicken cutlet with cherry peppers and a parmigiano crust in a lemon wine sauce with mixed vegetables and mashed potatoes

Stuffed Pork Chop 32

breaded chop stuffed with gorgonzola, prosciutto and broccoli rabe in mushroom brown sauce with mixed vegetables and mashed potatoes

Black Sea Bass Livornese 34

 red onion, black olives & capers in a light tomato sauce with mixed vegetables & rice

Cod Oreganata 34

broiled fresh filet topped with seasoned breadcrumb and tomatoes in a lemon wine sauce with mixed vegetables & rice

Striped Bass Fra Diavolo 34

with vongole in a roasted garlic and hot chili flake tomato sauce over linguini

Branzino Milanese 34

pan-fried breaded filet served over a house chopped salad with balsamic vinaigrette

Red Snapper Al Forno 34

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