Wednesday February 19, 2025

Split Pea Soup 9

with smoked ham

Spinach & Artichoke Bar Pie 14

white bar pie topped with ricotta, mozzarella, spinach, artichokes & parmigiano

Strawberry Salad 13

arugula, candied pecans, strawberries, red onion & crumbled blue cheese in a vinaigrette

Braised Sausage & Braciole 18

Burrata 14

arugula, roasted grape tomatoes, prosciutto & crostini topped with a balsamic glaze

Mussels Pepperoncino 15

fresh mussels sautéed with garlic & cherry peppers in a lemon wine sauce

Fettuccini Bolognese 22

fresh bolognese with mushrooms topped with ricotta cheese

Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Farfalle Fagioli 24

chicken, escarole, cannellini beans & tomatoes in garlic & oil

Risotto Tre Mare 27

shrimp, clams & mussels in a pink sauce

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 Al Forno 34

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

Black Sea Bass Milanese 34

pan-fried filet served with a chopped house salad topped with shaved reggiano

Cod Piccata 34

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

Heady Topper (IPA)