Thursday April 17, 2025

Vegetable Split Pea Soup 9

Portobello Salad 13

arugula, portobello mushrooms, roasted peppers, red onion & shaved reggiano in a vinaigrette

Eggplant Parm Bar Pie 14

napolitano bar pie topped with breaded eggplant & ricotta

Burrata 14

sliced beefsteak tomato, prosciutto & olives topped with a balsamic glaze

Crispy Chicken Wings 16

served with blue cheese

Fried Calamari Arrabiatta 18

fried calamari tossed with cherry peppers in a marinara sauce

Baked Cavatelli Bolognese 23

in a fresh bolognese sauce topped with melted mozzarella

Risotto Alla Crema 24

chicken & broccoli in a cream sauce

Lobster Ravioli 26

topped with peas & chopped tomatoes in a pink sauce

Mafaldine Gamberetti 26

shrimp, broccoli rabe & tomatoes in garlic & oil

Chicken Rosa Marina 28

sautéed chicken with fresh rosemary & sun-dried tomatoes in a lemon wine sauce served with mixed vegetable & roasted potato

Grilled Rib Eye Cut Pork Chop 30

topped with sautéed sweet & hot peppers served with mixed vegetables & roasted potato

Veal Napolitano 32

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & roasted potato

Blackened Salmon 34

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

Swordfish Fra Diavolo

sautéed swordfish & mussels in a spicy marinara sauce served over linguini

Cod Al Forno 34

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

Pan-Seared Black Sea Bass 34

topped with capers in a lemon wine sauce served with mixed vegetable & roasted potato

Heady Topper (IPA) 16