March 10, 2026

Vodkarita Bar Pie 12

margarita style bar pie with vodka sauce & pepperoni

Chickpea Salad 15

chickpeas red onion, tomatoes, cucumbers & feta in a red win vinaigrette

Burrata 15

arugula, roasted peppers, artichoke hearts & balsamic glaze

Combo Oreganata 18

shrimp & clams topped with breadcrumbs in a lemon white wine sauce

Pappardelle Ragu 24

slow cooked pork ragu topped with whipped ricotta

Porcini Mushroom Ravioli Au Poivre 24

in a brandy peppercorn sauce topped with shaved reggiano, drizzled with white truffle oil

Orecchiette Perfumata 24

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes with garlic & oil

Risotto Tre Mare 28

sautéed shrimp, clams & mussels in a champagne pink sauce

Chicken Salvatore 28

sauteed chicken with zucchini, onions, tomatoes & mushrooms in a lemon wine sauce served with mixed vegetable & roasted potatoes

Blackened Pork Chop 34

pan-seared rib-eye cut pork chop topped with sauteed hot peppers & onions served with mixed vegetables & roasted potatoes

Veal Napoletano 32

breaded veal cutlet topped with roasted peppers, prosciutto, marinara & melted mozzarella served with mixed vegetables & roasted potatoes

Monkfish Piccata 34

sauteed monkfish medallions with capers & artichoke hearts in a lemon wine sauce with mixed vegetables & roasted potatoes

Striped Bass Livornese 34

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

Branzino & Shrimp Oreganata 34

broiled filet & shrimp topped with seasoned breadcrumbs & tomatoes in a lemon wine sauce with mixed vegetables & roasted potatoes

Pan-Seared Swordfish 34

pan-seared fresh filet with rosemary in a lemon butter sauce served with mixed vegetables & roasted potatoes