Thursday, September 24, 2026

Split Pea Soup 12

with ham

Burrata 16

over a panzanella salad

Eggplant Lasagna 14

baked roasted eggplant layered with bolognese, ricotta & mozzarella

Greek Salad Bar Pie 16

chopped greek salad with balsamic vinaigrette

Chicken Rollatini 18

breaded chicken stuffed with spinach, prosciutto & mozzarella in a brown sauce

Chefs Special 24

manicotti, lasagna, eggplant rollatini & a meatballs topped with marinara & melted mozzarella

Paccheri Alla Crema 23

sautéed chicken and broccoli in a cream sauce

Farfalle Santa Lucia 24

crumbled spicy sausage, mushrooms & peas in a pink sauce  

Lobster Oreganata 45

whole 1 ½lb lobster sauteed with garlic & tomatoes baked with seasoned breaded crumbs served over linguini

Chicken Fioretino 30

sauteed chicken topped with spinach & mozzarella in a brown sauce served with mixed vegetables and roasted potatoes

 Grilled Pork Chop 32

grilled rib-eye cut pork chop topped sauteed mushrooms & hot peppers with mixed vegetables & roasted potatoes

Veal Paisano 32

sauteed veal scallopini with roasted peppers & artichoke hearts in a lemon wine sauce with mixed vegetables & roasted potatoes

Blackened Salmon 34

cajun spice dusted filet with a beurre blanc sauce with spinach & roasted potatoes

Cod Livornese 34

broiled filet with red onions, capers & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Red Snapper Francese 34

egg battered cod with capers in a lemon wine sauce served with mixed vegetables & roasted potatoes