Sunday March 8, 2026

Specials

Vegetable Lentil Soup 11

Vegetable Stuffed Mushrooms 12

topped with a brown demi-glaze

Peppercorn Salad 15

romaine, red onion, tomatoes & shaved Reggiano in a creamy peppercorn dressing

Burrata 15

sliced tomatoes & olives topped with a balsamic glaze

Spicy Eggplant Caponata 15

topped with shaved reggiano & served with crostini

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

Paccheri Pesto 24

with sautéed chicken in a pesto cream sauce

Linguini Due Mare 28

sautéed shrimp, roasted garlic, basil & tomatoes in a white clam sauce

Free Range Chicken 28

oven roasted partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & a potato croquette

Braised Short Ribs 42

slow cooked short ribs in a vegetable stew served over risotto & topped with crispy onions

Veal Monte Bianco 32

breaded veal cutlet topped with sauteed spinach & fresh mozzarella in a lemon wine sauce with shiitake mushrooms served with a potato croquette

Blackened Salmon 34

pan-seared with spicy cajun seasoning with a beurre blanc sauce with spinach & a potato croquette

Striped Bass Fra Diavolo 34

 with clams in a roasted garlic and hot chili flake tomato sauce over linguini

Black Sea Bass Al Forno 34

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