Tuesday April 14, 2026

Eggplant Caponata 11

sweet & hot peppers, onions & crostini

Burrata 15

roasted peppers, artichoke hearts & olives topped with a balsamic glaze

Spiedini Romana 16

golden fried bread & mozzarella “sandwich” in a white wine sauce with garlic, tomato & capers

Cranberry & Pecan Salad 15

mixed greens, red onions, dried cranberries, candied pecans & feta tossed with vinaigrette dressing

Crispy Chicken Wings 16

served with blue cheese

Risotto Carbonara 23

pancetta, peas & onions in a cream sauce

Tortellini Fiorentino 24

sauteed chicken, spinach & fresh mozzarella in a pink sauce

Linguini Vongole E Rabe 28

fresh white clam sauce with chopped sauteed broccoli rabe

Chicken Sorrentino 28

sauteed chicken topped with grilled eggplant, prosciutto & mozzarella in a lemon white wine sauce served with mixed vegetables & mashed potatoes

 potatoes

Grilled Pork Chops 32

grilled center cut pork chops topped with sauteed sweet & cherry pepper served with mixed vegetable & mashed potatoes    

Veal Monachina 32

breaded veal cutlet topped mozzarella & a mushroom marsala sauce served with mixed vegetable & mashed potatoes

 Red Snapper Al Forno 34

battered filet & shrimp with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 34

spicy cajun dusted filet topped with beurre blanc sauce with spinach & mashed potatoes

Swordfish Marinara 34

pan-seared filet sauteed with mussels in a fresh marinara sauce served over linguini