Holiday Menu 2019 

 

(Tuesday 12/24/2019 - Tuesday 12/31/2019)

 

 

APPETIZERS

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Arancini – fried risotto balls, with porccini, balsamic reduction ………………………………………………………… 11

Clams Oreganata – served with a lemon and white wine sauce …………………………………………………………………………… 11

Eggplant Rollatini – spinach, ricotta, mozzarella, marinara sauce ………………………………………………………… 10

Mozzarella Carrozza – fried mozzarella sandwich served with marinara sauce ………………………………… 9

Fried Calamari – served with marinara sauce …………………………………………………………………………………………………………………… 14

Mussels Fra' Diavolo – sautéed in a spicy marinara, basil and garlic sauce ………………………………… 12

Shrimp & Avocado – red onion, cherry tomato, capers, baby arugula, citrus dressing …………… 14

Seafood Salad – calamari, shrimp, scungilli, onion, capers, tomato, arugula, citrus ………… 14

Goat Cheese Puff - puff pastry, goat cheese, tomatoes, caramelized onions, balsamic ………… 13 

Smoked Salmon – baby arugula, capers, red onion, citrus, creme fraiche  ………………………………………… 13

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SOUPS

Escarole & Bean Soup …………………………………………………………………………………………………………………………………………………………………………………… 8

Pasta e Fagioli ………………………………………………………………………………………………………………………………………………………………………………………………… 8 Mushroom Bisque ………………………………………………………………………………………………………………………………………………………………………………………………… 9

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SALADS

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Beet & Goat Cheese – walnuts, goat’s cheese, Sherry vinaigrette, baby arugula ………………………… 10

Caesar Salad – the classic Caesar salad ………………………………………………………………………………………………………………………………… 9

Buffalo Mozzarella – heirloom cherry tomatoes, arugula, balsamic  & E.V.O.O. …………………………… 10

House Salad – organic greens, tomatoes, olives, red onion, Italian dressing & Parmesan …… 9

Roasted Pear Salad – almonds, Gorgonzola cheese, mixed greens, Sherry Vinaigrette ……………… 10

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PASTAS

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Gluten free & whole wheat pasta available upon request,

additional $1.95

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Rigatoni Verona – sweet sausage and peas in a pink vodka sauce ………………………………………………………………… 20

Risotto Caprese – parmesan risotto, fresh mozzarella, tomatoes, basil ……………………………………………… 20

Linguine with Clams – white or red clam sauce ……………………………………………………………………………………………………………… 22

Fettuccine Bolognese – beef and veal ragu with a touch of cream ……………………………………………………………… 20

Cheese Ravioli – marinara sauce, basil ………………………………………………………………………………………………………………………………… 20

Lobster Ravioli – pink vodka sauce …………………………………………………………………………………………………………………………………………… 22

Linguine Verona – bacon, mushrooms, tomatoes, spinach, goat’s cheese, garlic and oil ……… 20

Spaghetti Seafood – scungilli, shrimp, mussels, calamari, chopped clams, marinara ……………… 25

Lemon Risotto – lemon and herb butter, jumbo lump crabmeat and asparagus ……………………………………… 23

Cappelline Sanremo – jumbo lump crab meat, tomatoes, garlic & oil, fresh arugula ………………… 23

Lasagna Bolognese – eggplant sheets, filled with ground beef, ricotta and mozzarella ……… 23

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ENTREES

 

Chicken Parmesan – served with linguine in a marinara sauce ………………………………………………………………………… 21

Chicken Francaise – chicken breast in a white wine & lemon sauce …………………………………………………………… 21 Chicken Verona – asparagus, eggplant, roasted peppers, goat’s cheese, Madeira demi-glace 21

Chicken Scarpariello – sausage, spicy peppers, rosemary, white wine & lemon ……………………………… 21

 

 

Veal Sorrentino – prosciutto, eggplant, mozzarella, Sherry demi-glace ……………………………………………… 24

Veal Royale – jumbo lump crab meat, asparagus, white wine & lemon sauce ………………………………………… 26

Veal Milanese – veal cutlet, with mixed greens, tomatoes, onions, fresh mozzarella …………… 24

Veal Marsala – diced mushrooms and marsala wine demi-glace …………………………………………………………………………… 24

 

 

Lamb Loins - parsnip puree, carrots, zucchini, balsamic reduction ……………………………………………………… 31

Pork Osso Buco – served with orzo …………………………………………………………………………………………………………………………………………… 27

Flat Iron Steak – herb Gorgonzola, caramelized onions, port wine and mashed potatoes …… 29

Veal Chop – with oyster and porcini ushroom cream sauce,asparagus and mashed potatoes … 34

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Shrimp Picatta – lemon and white wine sauce, capers and tomatoes ……………………………………………… 27

Sea Scallops – with garlic and herb butter, sauteed spinach, farro  …………………………………………………… 32

Salmon – Atlantic salmon in a Dijon mustard sauce and a touch of cream …………………………………………… 27

Yellowfin Tuna – blackened, herb butter & caper sauce, over potato mash & spinach ……………… 29

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