Thursday May 14, 2026

Hot AntiPasto Combo 16

stuffed pepper & eggplant rollatini topped with marinara & melted mozzarella

Burrata 15

tomato bruschetta over crostini with balsamic glaze

Cucumber & Feta Salad 15

with a balsamic vinaigrette

Eggplant Parm Bar Pie 16

nap bar pie with fried eggplant & ricotta

Johny Boy Calamari 18

fried calamari tossed with sauteed broccoli rabe & hot peppers

Baked Ravioli Bolognese 23

slow cooked meat sauce with peas and topped with whipped ricotta

 Fusilli Alla Rabe   24

sauteed chicken, broccoli rabe, sun-dried tomatoes & cannellini beans with garlic & oil

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Linguini Tre Mare 32

sautéed shrimp, clams & mussels in a champagne pink sauce

Chicken Rosmarina 30

sauteed chicken with garlic, sun-dried tomatoes & rosemary in a lemon wine sauce served with mixed vegetables & potato croquette

Pork Chop Au Poivre 32

pan-seared peppercorn crusted ribeye cut chop topped with an au poivre sauce served with broccoli rabe and potato croquette

Veal Napolitano 30

pan-fried cutlet topped with prosciutto, roasted peppers, marinara & mozzarella served with mixed vegetables and potato croquette

Swordfish Piccata 34

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

Black Seabass Livornese 34

broiled with red onion, capers and olives in a light tomato sauce with mixed vegetables and a potato croquette

Cod Al Forno 34

battered filet & shrimp, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette

Blackened Halibut 40

pan-seared cajun spiced filet topped with a lemon beurre blanc sauce served with sauteed spinach & a potato croquette