Sunday May 10,2026

Burrata 15

arugula, prosciutto, crostini & fig jam

Cherry Pepper Salad 15

romaine, red onion, tomato, chickpeas, hot cherry peppers, shaved provolone and red wine vinaigrette

Stuffed Artichoke 18

Clams Casino 18

Homemade Gnocchi 23

with zucchini in a pink sauce topped with shaved reggiano

Farfalle Fagioli 24

chicken, escarole, cannellini beans & tomatoes in garlic & oil

Paccheri Calabrese 24

hot sausage, pancetta, meatball and onion in a tomato sauce topped with ricotta cheese

Risotto Langostino 40

fresh lobster meat, shrimp, peas & mushrooms in a cream sauce

Free Range Chicken Pepperoncino 30

½ roasted chicken with hot pepperoncini in a lemon wine sauce with mixed vegetables & mashed potatoes

Pork Osso Buco 32

slow cooked pork shank in a vegetable stew over mashed potatoes

Veal Piccante 32

pan-fried breaded cutlet with hot cherry peppers, ricotta, vodka sauce and baked with mozzarella “parm” style with mixed vegetables and mashed potatoes

Cod Oreganata 34

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetable & mashed potatoes

Blackened Swordfish 34

pan-seared cajun spiced filet served with fresh lemon, mixed vegetable & mashed potatoes

Pan-Seared Halibut 42

pan-seared filet topped with a lemon beurre blanc served with spinach & mashed potatoes