Saturday July 25, 2026

Stuffed Artichoke 20

Peppercorn Salad 15

romaine, tomato, red onions & shaved reggiano in a parmesan peppercorn dressing

Burrata 15

roasted portobello & tomato stack topped with arugula tossed in extra virgin olive oil & balsamic

Chicken Rollatini 16

breaded chicken cutlet rolled with spinach & ricotta topped with melted mozzarella in a vodka sauce

Clams Casino 16

Paccheri Calabrese 24

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

Fusilli Artista 24

chicken, peas, sun-dried tomatoes & mushrooms in a cream sauce

Risotto Primavera 28

sautéed shrimp with seasonal vegetables in a white wine sauce

Fettuccini Da Vinci 29

scallops & mushrooms in a champagne pink sauce

Free Range Chicken 30

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

Pork Chop Au Poivre 32

seared pork chop in a peppercorn cognac demi glaze sauce with mixed vegetables & mashed potatoes

Veal Antonio 32

pan-fried breaded veal cutlet topped with prosciutto, peas and mozzarella in a vodka sauce served with mixed vegetables & mashed potatoes

Striped Bass Fra Diavolo 34

with clams, cannellini beans & roasted garlic in a hot chili flake tomato sauce over linguini

Branzino Al Forno 34

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

Blackened Salmon 34

cajun spice dusted filet topped with beurre blanc sauce with spinach & rice