Saturday May 16, 2026

Stuffed Pepper 13

ground beef and vegetable stuffed with marinara and mozzarella

Mozzarella en Carrozza 12

 with eggplant served with vodka sauce

Burrata 15

sliced beets & tomatoes topped with balsamic glaze

Portobello Salad 15

arugula, sliced portobello, roasted peppers, red onion, shaved Reggiano & balsamic vinaigrette

Mini Baked Manicotti 14

with tomato sauce and melted mozzarella

Fried Thai Chili Calamari 18

fried calamari tossed with a sweet & hot chili sauce

Mafaldine Ragu 24

slow cooked pork ragu topped with whipped ricotta

 Tortellini Alfredo 24

sauteed chicken in a cream sauce

Fusilli Perfumate 24

hot sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Scallops & Shrimp Scampi 32

sautéed in garlic & white wine served over tagliatelle

Free Range Chicken 30

oven roasted partially de-boned ½ chicken with fresh rosemary in garlic & oil with mixed vegetable & mashed potatoes

Pork Chop Pepperoncino 32

seared rib-eye cut chop with hot cherry peppers in a lemon wine sauce with mixed vegetable & mashed potatoes

Veal Nino 32

sautéed veal scaloppini with peas, mushrooms & sun-dried tomatoes in a light tomato sauce with mixed vegetable and mashed potatoes

Black Seabass Livornese 34

broiled with red onion, capers and olives in a light tomato sauce with mixed vegetables & rice

Branzino Al Forno 34

battered filet & shrimp, garlic & basil in a lemon wine sauce with mixed vegetables & rice

Blackened Salmon 34

pan-seared cajun spiced filet with a lemon beurre blanc sauce with spinach and rice

Red Snapper Piccata 34

sautéed filet topped with capers & artichoke hearts in a lemon wine sauce with mixed vegetable & rice