Saturday April 12, 2025

Fried Artichoke Hearts 12

served with blue cheese

Beet Salad 13

mixed greens, purple beets, red onion, dried cranberries & crumbled blue cheese in a vinaigrette

Burrata 14

roasted tomato, arugula & prosciutto topped with balsamic glaze

Chicken Rollatini 16

breaded chicken cutlet stuffed with spinach & ricotta topped with melted mozzarella in a vodka sauce

Combo Oreganata 18

shrimp & baked clams in a lemon white wine sauce

Paccheri Carbonara 23

pancetta, onions & peas in a cream sauce

Farfalle Carcofi 24

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Stuffed Rigatoni Santa Lucia 24

crumbled spicy sausage, mushrooms & peas in a pink sauce

Shrimp & Scallops Scampi 32

sautéed sea scallops & shrimp with garlic in a lemon wine sauce severed over fettuccini

Free Range Chicken 28

partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & mashed potato

Pork Osso Buco 30

braised pork shank in a vegetable stew served over mashed potato

Veal Francoli 32

sautéed veal scallopini with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Blackened Salmon 34

topped with a lemon beurre blanc served with spinach & rice

Swordfish Fra Diavolo 34

sautéed filet with clams in a spicy marinara sauce served over linguini

Branzino Al Forno 34

battered filet & shrimp sauteed with tomatoes, garlic & basil in a lemon wine sauce served with mixed vegetable & rice

Cod Livornese 34

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetable & rice

Heady Topper (IPA) 16