Thursday August 8, 2024

Meatball & Onion Bar Pie 13

napolitano bar pie topped with meatball & onions

Chopped Antipasto Salad 12

romaine, sopressata, fresh mozzarella, provolone, roasted peppers, tomatoes & olives in a vinaigrette

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Spinach Ravioli 16

in a vodka suace

Fried Calamari Arrabiatta 16

fried calamari tossed with cherry peppers in a light tomato sauce

Stuffed Rigatoni Carbonara 23

pancetta, onions & peas in a cream sauce

Farfalle Carcofi 24

chicken, broccoli, artichoke hearts & plum tomatoes in garlic & oil

Paccheri Calabrese 24

crumbled sweet sausage, meatballs & pancetta in a plum tomato sauce topped with ricotta

Fettuccini Di Vinci 28

sea scallops & mushrooms in a pink sauce

Chicken Cardinale 26

egg -battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & roasted potato

Pork Chop Pepperoncino 30

pan-seared rib eye cut pork chop sauteed with garlic, cherry peppers & a lemon wine sauce served with mixed vegetables & roasted potato

Veal Gimignano 32

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a marsala wine sauce served with mixed vegetables & roasted potato

Blackened Salmon 32

topped with a lemon beurre blanc served with mixed vegetable & roasted potato

Swordfish Di Marco 32

swordfish medallions sautéed with hot peppers & tomatoes in a lemon wine sauce served over linguini

Cod Al Forno 34

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetable & roasted potato

Black Sea Bass Livornese 34

baked filet with black olives, capers & red onions in a light tomato sauce served with mixed vegetable & roasted potato

Heady Topper (IPA) 16