Thursday April 23, 2026

Cream Of Broccoli Soup 10

Burrata 15

roasted zucchini, peppers & onions topped with burrata & balsamic glaze served with crostini

Nino Salad 15

romaine, tomatoes, onions, roasted peppers & provolone tossed with red wine vinaigrette

Eggplant Parm Bar Pie 16

breaded eggplant, tomato sauce, mozzarella & ricotta

Thai Chili Calamari 18

fried calamari tossed with a Thai chili sauce

Baked Stuffed Shells 23

with vodka sauce

Cavatelli Natalie 24

crumbled sweet sausage, escarole, beans & tomatoes in garlic & oil

Fettucine Alfredo 24

topped with a breaded chicken cutlet

Lobster Fra Diavolo 42

½ fresh lobster, mussels & shrimp sauteed with garlic & red chili flakes in a spicy marinara sauce over linguini

Free Range Chicken Pizzaiola 28

partially de-boned chicken roasted with onion & peppers in a sherry wine tomato sauce served with mixed vegetable & roasted potatoes

Blackened Pork Chop 32

pan-seared cajun spiced rib-eye cut pork chop topped with sweet peppers & onions served with mixed vegetable & roasted potatoes

Veal Fiorentino 32

sauteed veal scallopini topped with spinach & mozzarella in a brown sauce with mixed vegetable & roasted potatoes

Monkfish Piccata 34

sauteed monkfish medallions with artichoke hearts & capers in a lemon wine sauce served with mixed vegetable & roasted potatoes

Grilled Swordfish 34

grilled fresh filet with fresh lemon served with sauteed spinach & roasted potatoes

Branzino Al Forno 34

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