Thursday April 16, 2026

Pan-Fried Meatballs 14

over eggplant caponata topped with Reggiano cheese

Burrata 15

sliced tomatoes & roasted peppers topped with balsamic glaze

Lemon Honey Bar Pie 16

white bar pie topped with lemon zest & mikes hot honey

Pepperoncino Salad 15

romaine, tomatoes, pepperoncino peppers, red onions, olives artichoke hearts & provolone tossed with a red wine vinaigrette

Thai Chili Fried Calamari 18

Mafaldine Bolognese 23

sauteed mushrooms in a fresh bolognese sauce topped with ricotta

Farfalle Fagioli 24

sauteed chicken, escarole, beans & tomatoes with garlic & oil  

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 linguini

Chicken Salvatore 28

sauteed chicken with zucchini, tomatoes, mushrooms & onions in a lemon white wine sauce served with mixed vegetables & a potato croquette

Grilled Pork Chop 32

grilled rib-eye cut pork chop topped with sauteed with mushrooms & onions 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

 Cod Oreganata 34

broiled fresh filet with tomatoes & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Blackened Grouper 34

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach& 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

Branzino & Shrimp Livornse 36

baked filet & shrimp with capers, olives & red onions in a light tomato sauce served with mixes vegetables & a potato croquette