Tuesday February 18, 2025
Split Pea Soup 9
with smoked ham
Spinach & Artichoke Bar Pie 14
white bar pie topped with ricotta, mozzarella, spinach, artichokes & parmigiano
Nino Salad 13
romaine, red onions, tomatoes, roasted peppers & provolone cheese in a red wine vinaigrette
Grilled Eggplant Parm 14
layered with marinara & mozzarella served with ricotta
Burrata 14
arugula, roasted grape tomatoes, prosciutto & crostini topped with a balsamic glaze
Combo Oreganata 18
shrimp & clams topped with breadcrumbs in a lemon wine sauce
Stuffed Rigatoni Carbonara 23
pancetta, onions & peas in a cream sauce
Farfalle Fagioli 24
chicken, escarole, cannellini beans & tomatoes in garlic & oil
Fettuccini Tre Mare 27
shrimp, clams & mussels in a pink sauce
Beef Braciole 29
with a hot sausage link in a ragu served over gnocchi topped with shaved reggiano
Chicken Antonio 28
breaded chicken cutlet topped with prosciutto, peas & fresh mozzarella in a vodka sauce served over rigatoni
Pork Chop Au Poivre 30
pan-seared rib-eye cut pork chop in a brandy peppercorn cream sauce served with mixed vegetable & a potato croquette
Veal Paisano 32
sautéed veal scaloppini with artichoke hearts & roasted peppers in a lemon wine sauce served with mixed vegetable & a potato croquette
Blackened Swordfish 34
topped with a lemon beurre blanc served with spinach & a potato croquette
Branzino & Shrimp Livornese 34
baked filet topped with shrimp, capers, red onions & black olives in a light tomato sauce served with mixed vegetable & a potato croquette
Black Sea Bass Francese 34
egg-battered filet topped with capers in a lemon wine sauce served with mixed vegetable & a potato croquette
Cod Oreganata 34
broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetable & a potato croquette
Heady Topper (IPA)