Wednesday January 1, 2025

Fried Artichoke Hearts 12

served with blue cheese

Wedge Salad 14

iceberg, crispy bacon, tomato & red onion in a blue cheese dressing

Mini Chef’s Special

manicotti, eggplant rollatini & a meatballs with marinara & melted mozzarella

Burrata 14

grilled zucchini, roasted tomatoes, sopressata & olives topped with a balsamic glaze

Combo Oreganata 20

sea scallops, shrimp & baked clams topped with breadcrumbs in a lemon wine sauce

Baked Ziti 24

with peas in a fresh bolognese sauce with melted mozzarella

Paccheri alla Crema 24

sauteed chicken & broccoli in a cream sauce

Fettuccini Gamberetti 26

shrimp, broccoli rabe & tomatoes in garlic & oil

Lobster Ravioli 26

fresh tomatoes & spinach in a champagne pink sauce

Free Range Chicken 28

partially de-boned ½ chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetable & a potato croquette

Pork Chop Scarpariello 30

pan-seared ribeye cut pork chop with crumbled sausage, peppers, mushrooms served with mixed vegetable & a potato croquette

Veal Oreganata 28

sautéed veal scallopini with garlic in a lemon wine sauce topped with seasoned breadcrumbs served with mixed vegetables & a potato croquette

Blackened Salmon 34

topped with a lemon beurre blanc served with lentils & spinach

Branzino Al Forno 34

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

Red Snapper Livornese 34

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

Cod Piccata 34

pan-seared filet sauteed with artichoke hearts & capers in a lemon wine sauce served with over risotto