Restaurant Week April 16-21

3 Course Prix Fixe Dinner $45.00

ANTIPASTI

Melanzane  – Panko encrusted eggplant layered with sliced tomato and fresh mozzarella finished with basil, EVVO, and Aged Balsamic drizzle.
Clam Chowder – Fresh shucked clams, potatoes, onions, celery, and pancetta with a touch of cream.
Polenta – Polenta topped with a mushroom Maytag gorgonzola cream sauce.
Ravioli – Fried Broccoli Rabe, Sausage ,and ricotta stuffed ravioli served with pomodoro dipping sauce.
Coconut Shrimp– Coconut encrusted shrimp served with a Pineapple Malibu dipping sauce.
Summer’s End Caprese–Watermelon layered with tomatoes and Burrata cheese topped with sweet hibiscus glaze.

SECONDI PIATTI

Pollo Madeira– Pan seared chicken breast topped with asparagus and mozzarella served with a mushroom madeira glaze.
Shrimp Fra-Diavlo – Shrimp sautéed with garlic, chili flake, and plum tomatoes served with homemade spaghetti.
Miale Osso Bucco – 8 hour braised pork shank served with a creamy parmesan truffle risotto .
Pork Chop– Grilled and Brined pork chop topped with balsamic caramelized onions, and sauteed red peppers.
John Dori – Pan seared with sliced pears, grape tomatoes, and a sweet white balsamic reduction.
New York Strip – Grilled New York Strip Steak topped with a Porcini mushroom Marsala
Demi-glaze .ADD$10

DOLCE

Amaretto Risotto Pudding – Creamy Aborio rice pudding with a hint of cinnamon and amaretto served with fresh whipped cream and a biscotti.
Chocolate Mousse Napolean  – Flakey puff pastry sheet sandwiched in between white and dark chocolate mousse.
Cannoli Sicilian  – Sweet ricotta with dark chocolate chips in a delicate pastry tube.