Tuesday August 20, 2024

Sausage & Cherry Pepper Bar Pie 13

napolitano style bar pie topped with vodka sauce, mixed sausage, mozzarella, cherry peppers & ricotta

Chickpea Salad 12

chickpeas, red onions, tomato, cucumbers & feta cheese in a red wine vinaigrette

Asparagus Wrap 14

asparagus wrapped with prosciutto topped with mozzarella cheese in a brown demi-glaze

Summer Tomato Salad 14

fresh burrata, red onions & garden tomatoes with balsamic vinegar

Artichoke & Shrimp Oreganata 16

artichoke hearts, shrimp & tomatoes topped with breadcrumbs in a lemon wine sauce

Baked Stuffed Rigatoni 23

in a fresh bolognese sauce topped with melted mozzarella

Risotto Alla Crema 24

chicken & broccoli in a cream sauce

Orecchiette Perfumate 24

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

Capellini Due Mare 25

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

Chicken Leo 26

sautéed chicken with cherry peppers in a scampi sauce with a touch of tomato served with mixed vegetable & a potato croquette

Grilled Pork Chops 30

topped with sautéed hot peppers & onions served with mixed vegetable & a potato croquette

Veal Cardinale 32

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

Blackened Swordfish 34

topped with a lemon beurre blanc served with spinach & a potato croquette

Monkfish Fra Diavolo 34

monkfish medallions sauteed with clams in a spicy marinara sauce served over linguini

Cod Piccata 34

sautéed filet with capers & artichoke hearts in a lemon wine sauce served with mixed vegetable & a potato croquette

Branzino Al Forno 34

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

Heady Topper (IPA) 16