Sunday September 6, 2026

Fried Artichoke Hearts 14

with blue cheese

Baby Spinach Salad 15

cranberries, red onions, purple beets, toasted almonds & feta cheese topped with a balsamic vinaigrette

Mozzarella en Carrozza 14

fried mozzarella sandwich with prosciutto served with vodka sauce

Burrata 15

tomatoes, red onion, red & yellow peppers, olives & artichokes hearts in vinegar & oil

Asparagus Fresco 18

asparagus spears and shrimp topped with seasoned breadcrumb, fresh mozzarella and tomato in a lemon white wine sauce

Stuffed Rigatonni Carbonara 23

pancetta, onions & peas in a cream sauce

Beef Braciole 32

slow cooked beef braciole & sweet sausage link in a fresh tomato sauce over tagliatelle topped with reggiano cheese

Farfalle Fiorentina 24

chicken, spinach and fresh mozzarella in a pink sauce

Linguini Vongole alla Rabe 28

shrimp & broccoli rabe in a white clam sauce

Free Range Chicken 30

partially de-boned chicken roasted with rosemary in a brown demi-glaze served with mixed vegetable & a potato croquette

Pork Chop Pepperoncino 34

pan- seared rib-eye cut chop with hot cherry peppers in a lemon wine sauce with mixed vegetables & potato croquette

Veal Nino 32

sautéed scaloppini with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & a potato croquette

Blackened Salmon 34

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

Orange Roughy Fra Diavolo 34

fresh filet sauteed with clams, garlic & red chili flakes in a spicy marinara sauce over linguini

Branzino Milanese 34

pan-fried panko breaded filet with an arugula salad topped with balsamic glaze

Grouper Al Forno 36

battered filet & shrimp with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette