Restaurant Week March 27-April 11

3 Course Prix Fixe Dinner $39.00


ANTIPASTI

 Melanzane Caprese – Panko encrusted eggplant layered with fresh mozzarella and tomatoes , and
basil finished with a n EVOO and aged balsamic drizzle.
Pasta Fagioli – Homemade beans and macaroni.
Coconut Shrimp – Coconut encrusted shrimp served with a Malibu pineapple dipping sauce.
Ravioli – Fried bolognese and ricotta stuffed ravioli with pomodoro sauce for dipping.
Burrata Fritti– Panko encrusted creamy Burrata mozzarella topped with our rich pomodoro sauce.
Insalata di Antipasti–Romaine, red onion, tomato, cucumbers, cubed salami, and provolone
cheese sweet red wine vinaigrette.

SECONDI PIATTI

Pollo Reggio Calabria Parmesan encrusted chicken breast finished with a lemon white wine reduction with a hint of thyme.
Crab & Shrimp Ravioli Homemade ravioli stuffed with shrimp, crab, and mascarpone finished with a garlic and EVOO.
Miale Contadina – PGrilled double cut pork chop finished with sweet balsamic caramelized onions and sweet red peppers natural pan jus.
Pollo Genovese – Pan seared bonelss chicken chunks, onions, and peas with a touch of pomodoro served with fresh gemelli pasta.
Vegetable Lasagna – Fresh homemade pasta sheets layered with sauteed zucchini, yellow squash, onions, carrots, and peas topped with bechamel, pomodoro and topped with mozzarella.

John Dori – Panko and Parmesan encrusted baked and served atop a creamy vegetable risotto.

New York Strip – Grilled New york Strip Steak topped with a Porcini mushroom Marsala Demi-glaze ADD$10.

 

 

DOLCE

Apple Cobbler – Fresh spring berries marinated with fresh orange zest and Grand Marnier with a walnut crumb topping and baked served with French Vanilla Ice Craem.
Chocolate Mousse – Fluffy chocolate mousse topped with roasted hazelnuts and fresh whipped cream.
Cannoli Sicilian – Sweet ricotta with dark chocolate chips in a delicate pastry tube.