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)