Easter Sunday Menu

Salad

Organic Field Greens
Bartlett pears, toasted walnuts, Cambozola cheese & port wine vinaigrette
$
14.50
Multi-Color Salad
Arugula, endive, radicchio & chopped spring vegetables, balsamic vinaigrette
$
13.50
Caesar Salad
With garlic croutons, parmesan cheese
$
13.50

Appetizer

Prince Edward Island Mussels
Cherry Peppers, red onions, bacon and Peroni beer
$
14.50
Mozzarella Fresca
With sundried & marinated fresh tomatoes
$
16.50
Veal Meat Balls
Rosemary Foccacia
$
18.00
Baked Clams
Sundried tomatoes, leeks and garlic
$
18.00
Calamari Fritti
Cherry Pepper Aioli
$
18.00

Entrée

Semolina Crusted Jumbo Shrimp
Pan seared with lemon and watercress risotto - Sweet garlic vinaigrette
$
33.00
Grilled Rib Eye Steak
Sautéed Spinach, Cipollini Onions and Rosemary Potatoes – Steak Sauce
$
52.00
Pollo Scarpariello
Tuscan sausage, wild mushrooms, red bliss potatoes and asparagus
$
30.00
Grilled Branzino
Corn, Zucchini and Snap Peas, salsa verde (Whole or Fillet)
$
35.00
Veal Scaloppini
Portobello mushrooms, oven-dried tomatoes & Azagio Cheese and herb polenta
$
33.00
Dijon Crusted Rack of Lamb
Roast vegetable farro, French beans, Cremini mushrooms and Balsamic glaze
$
52.00
Lasagna Bolognese
$
28.00
Eggplant “Alla Nonna”
Baked Eggplant with Béchamel and Tomato Sauce
$
25.00
Cavatelli
Lamb Osso Buco Ragu – Peas and Parmesan
$
28.00
Linguini Vongole
Whole and Chopped clams, garlic, and white wine
$
26.00