Saturday March 7, 2026

Specials

Vegetable Lentil Soup 11

Vegetable Stuffed Mushrooms 12

topped with a brown demi-glaze

Portobello Salad 15

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

Burrata 15

served with spicy eggplant caponata & crostini

Long Stem Artichoke & Shrimp Oreganata 18

topped with seasoned breadcrumb & chopped tomatoes in a lemon wine sauce

Tagliatelle Ragu 24

slow cooked pork ragu topped with whipped ricotta

Fusilli Perfumate 24

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

Paccheri Artista 24

chicken, peas, sun-dried tomatoes & mushrooms in a cream sauce

Linguini Vongole Pesto 30

pesto white clam sauce with shrimp

Free Range Chicken 28

oven roasted partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & mashed potatoes

Braised Short Ribs 42

slow cooked short ribs in a vegetable stew served over mashed potatoes & topped with crispy onions

Veal Monte Bianco 32

breaded veal cutlet topped with sauteed spinach & fresh mozzarella in a lemon wine sauce with shiitake mushrooms served with mashed potatoes

Blackened Salmon 34

pan-seared with spicy cajun seasoning with a beurre blanc sauce with spinach and rice

Striped Bass Livornese 34

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

Branzino Al Forno 34

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

Mediterranean Black Sea Bass 34

broiled filet with green olives, grape tomatoes & artichoke hearts in a lemon wine sauce served with mixed vegetable & rice