Friday June 5, 2026

Vegetable Stuffed Mushrooms 14

brown demi glaze sauce

Chicken Rollatini 15

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

Burrata 16

arugula, prosciutto & roasted garlic & tomato spread with crostini

Chickpea Salad 15

chickpeas, tomato, red onion, cucumber, feta cheese and red wine vinaigrette

Combo Oreganata 18

baked clams and shrimp oreganata in a lemon wine sauce

Farfalle Natalie 23

crumbled hot sausage, escarole, beans & tomatoes with garlic & oil

Risotto Primavera 24

chicken and seasonal mixed vegetables in a lemon wine sauce

Lobster Ravioli 26

with chopped tomato and peas in a champagne pink sauce

Fettuccini Scampi 32

sea scallops and shrimp in a garlic white wine sauce

Free Range Chicken 30

½ roasted chicken with rosemary, garlic and oil with mixed vegetables & mashed potatoes

Pork Chop Pepperoncino 32

rib-eye cut chop with cherry peppers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Veal Chop Parm 45

breaded & pan-fried bone-in chop baked with tomato sauce and mozzarella with rigatoni

Cod Al Forno 34

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

Striped Bass Oreganata 34

topped with seasoned breadcrumb and chopped tomato in a white wine sauce with mixed vegetables and rice

Monkfish Livornese 34

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

Swordfish Mediterraneo 34

capers, green olives and grape tomato in a white wine sauce with mixed vegetables and rice