Wednesday April 15, 2026

Eggplant Caponata 11

sweet & hot peppers, onions & crostini

Burrata 15

roasted peppers, artichoke hearts & baby arugula 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

Fried Calamari Scarp Style 18

fried calamari tossed with cherry peppers & a lemon wine sauce

Mafaldine Bolognese 23

sauteed mushrooms in a fresh bolognese sauce topped with ricotta

Tortellini Carbonara 23

pancetta, peas & onions in a cream sauce

Short Rib Ravioli 24

in an au poivre sauce & topped with shaved Reggiano

Shrimp & Scallops Oreganata 32

fresh shrimp & sea scallops sautéed with garlic in a lemon wine. sauce served over risotto

Chicken Sorrentino 28

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

Pork Chop Scarpariello 32

pan-seared rib-eye cut pork chop sauteed with mushrooms & peppers in a balsamic demi sauce served with mixed vegetables & a potato croquette

Veal Parmesan Vodka 32

breaded veal cutlet topped with vodka sauce, ricotta & mozzarella cheese served with rigatoni vodka

 Pan Fried Orange Roughy 34

pan-fried breaded filet topped with a lemon beurre blanc sauce served with broccoli rabe & a potato croquette

Shrimp Livornese 34

sauteed shrimp with red onions, capers & olives in a light tomato sauce served with mixed vegetables & a potato croquette

Swordfish Piccata 34

pan-seared filet sauteed with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette