Friday August 7, 2026

Vegetable Split Pea Soup 10

Fried Eggplant Bruschetta 14

thin fried topped with tomato, mozzarella, basil and balsamic glaze

Beet Salad 15

baby spinach, beets, cranberries, red onion, feta cheese and citrus vinaigrette

Burrata 15

antipasto style with roasted tomato, grilled zucchini, sopresatta, olives & extra virgin olive oil

Shrimp & Broccoli Rabe Oreganata 20

topped with seasoned breadcrumb and tomato in a lemon wine sauce

Baked Cavatappi Bolognese 23

corkscrew pasta in a slow cooked meat sauce baked with mozzarella

Tortellini Carbonara 23

pancetta, peas and onion in cream sauce

Paccheri alla Rabe 24

chicken, broccoli rabe, cannellini beans and sun-dried tomato in garlic and oil

Fettuccini Scampi 32

scallops & shrimp in a garlic white wine sauce

Free Range Chicken 30

half roasted chicken with peas and sauteed onions in a sherry tomato sauce with mixed vegetable and mashed potatoes

Pork Chop Parm Vodka 32

thin pan-fried chop in vodka sauce and melted mozzarella with rigatoni

Salmon Livornese 34

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

Blackened Swordfish 34

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

Red Snapper Francese 34

battered filet with capers in a lemon wine sauce with mixed vegetables and rice

Monkfish Di Marco 34

medallions sauteed with hot peppers & tomatoes in a white wine sauce over linguini

Marinated Rib-Eye 50

22oz marinated prime steak stopped with crispy fried onions with mixed vegetables and mashed potatoes