Wednesday June 3,2026

Chicken Rollatini 15

breaded cutlet rolled with a spinach & ricotta filling with vodka sauce and mozzarella

Burrata 15

grilled zucchini & yellow squash and roasted tomato

Primavera Salad 15

mixed greens, marinated roasted vegetables, fresh mozzarella and balsamic vinaigrette

Vodkarita Bar Pie 16

margherita style with vodka sauce and pepperoni

Combo Oreganata 18

baked clams and shrimp oreganata in a lemon wine sauce

Baked Cheese Tortellini 23

in a fresh bolognese sauce topped with melted mozzarella

Farfalle Carciofi 24

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Fettuccini Alfredo 24

topped with pan-fried chicken cutlet in a parmigiano cream sauce

Risotto Langostino 40

½ lobster in shell with peas and mushrooms in a champagne pink sauce

Chicken Melanzane 28

pan-fried cutlet layered with breaded eggplant and mozzarella in a vodka sauce with mixed vegetable & roasted potatoes

Veal Fiorentino 32

sauteed veal scallopini topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetable & roasted potatoes

Branzino Al Forno 34

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

Salmon Piccata 34

 capers & artichoke hearts in a white wine sauce with mixed vegetable & roasted potatoes

Cod Livornese 34

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

Grilled Swordfish 34

topped with lemon beurre blanc with spinach and roasted potatoes