Chefs Features MINESTRA Broccoli and cheese soup 3 cup/ 5 bowl SALAD Prosciutto wrapped melon with mint and white wine vinaigrette 8 Spinach and fried mozzarella salad with white balsamic basil vinaigrette 8 PIZZETE Roasted garlic puree, grilled chicken, sundried tomato, and mozzarella cheese 10 ANTIPASTO Littleneck clams and Prince Edward island mussels steamed with grape tomatoes, spinach, garlic and shallots in a white wine, lemon and butter broth 10 Fritto Misto of squash ,zucchini, eqqplant, and asparagus, with garlic aoli 8 Grilled balsamic marinated portabella mushroom over tossed mixed greens; topped with a panko crusted goat cheese round 9 Seared scallops over braised Swiss chard with a port wine reduction 10 PASTA Four cheese ravioli with seared shrimp, grape tomatoes and spinach in a sherry cream sauce 18 Pasta primavera with asparagus, grape tomatoes, spinach, zucchini and squash tossed in a lemon butter sauce 16 PESCE Braised cobia in a fired roasted tomato broth with calamata olives, roasted garlic and rainbow chard over parmesan herb risotto 20 Flounder piccata over cappelini pasta with garlic sauteed yellow squash and zucchini 17 CARNE Seared rosemary and oregano oil marinated lamb loin chops drizzled with blackberry coulis. Served with garlic roasted baby red potatoes and brussel sprouts 21
Posted on: Fri, 28 Jun 2013 18:44:11 +0000
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