Wednesday June 19, 2024

Hot Pepper Bar Pie 12

napolitano bar pie topped with hot peppers, pepperoni, caramelized onions & ricotta

Buratta 12

fig jam, prosciutto, arugula & crostini

Grilled Eggplant Parm 12

in a vodka sauce served with ricotta

Italian Salad 14

romaine, tomatoes, onion, olives, croutons & shredded mozzarella with a red win vinaigrette

Johnny Boy Calamari 16

fried calamari tossed with sautéed hot peppers & broccoli rabe

Cheese Tortellini Carbonara 23

peas, pancetta & onion in a light cream sauce

Farfalle Natalie 24

crumbled sweet sausage, escarole, cannellini beans & tomatoes in garlic & oil

Fusilli Genovese 28

shredded short rib meat cooked in a vegetable stew in a light brown sauce topped with shaved reggiano

Fettuccini Di Vinci 25

pan-seared sea scallops & mushrooms in a champagne pink sauce

Free Range Chicken 26

partially de-boned half chicken roasted with garlic & rosemary served with mixed vegetable & mashed potatoes

Pork Chop Pepperoncino 30

pan-seared rib-eye cut pork chop sauteed with garlic & cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Veal Fiorentino 32

sauteed veal scallopini topped with spinach & mozzarella in brown demi sauce served with mixed vegetable & mashed potatoes

Blackened Swordfish 34

pan-seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & mashed potatoes

Branzino Al Forno 34

batter filet & shrimp with tomatoes & roasted garlic in a lemon wine sauce served with mixed vegetables & mashed potatoes

Salmon Putanesca 28

broiled filet topped with capers, olives & anchovies in a light tomato sauce served with mixed vegetable & mashed potatoes