ANTIPASTI

Pane Cotto Escarole and beans sautéed with peasant bread topped with parmigiano cheese and then broiled til golden brown

Insalata Caprese Fresh mozzarella, tomato, extra virgin olive oil and basil

Mussels Posilippo PEI mussels steamed in a garlic, white wine broth served with garlic toast

Mozzarella Fritti The Italian classic fried til golden brown and served with a rich pomodoro sauce

Calamaretti Fritti Con Salsa Arrabiata Fried calamari served with a spicy pomodoro sauce

Zuppa Toscana  Homemade chowder with ground sausage, onions, potatoes, and kale

Vongole Casino Littleneck clams, diced onions, red bell pepper, garlic butter topped with bacon

Pepper Capolavoro Italian sausage, sweet and hot peppers, and fried potatoes olive oil drizzle

Veal Cannelloni Homemade crepes stuffed with veal, spinach, and mozzarella finished in a rich béchamel with a touch of tomato sauce

Melanzane Rollatini Eggplant rolled with mozzarella and ricotta topped with pomodoro sauce

INSALATA

Garden Salad Fresh greens tossed fresh vegetables with a choice of Balsamic vinaigrette or Bleu Cheese dressing

PIATTI FORTI

Gnocchi Giovanna Chunks of chicken sautéed with garlic, olive oil, and broccoli  tossed with homemade  potato dumplings

Penne Alla Vodka Quill shaped pasta tossed with a light pink sauce

Pollo Parmigiana Breaded chicken cutlet topped with mozzarella and pomodoro sauce

Pollo Madiera Boneless chicken breast pan seared, topped with mozzarella and finshed in a madiera wine reduction with mushrooms

Costata di Maiale Milanese Breaded pork chop, served on a bed of lemon and olive oil dressed Arugula, topped with a tomato chutney with fresh mozzarella

Vitello Alberto Veal rolled and stuffed with spinach, pine nuts, and topped with wild mushrooms and tomatoes in a gorgonzola cream sauce

Vitello Francais Veal medallions egg battered and finished with lemon, butter, white wine

John Dory  Portofino  Grilled white fish finished with caramelized onions, roma tomatoes, and capers finished with fresh herbs in a white wine reduction with a hint of lemon

Salmon Affogare Poached Salmon filet in court bouillion, citrus reduction

Vegetable Rissotto Asparagus, mushrooms, onions, and red peppers finished in a light creamy parmesan aborio rice

Filetto con Panchetta Beef tenderloin wrapped in pancetta topped with a port wine reduction ADD $10

DOLCE

Chocolate Chunk Ice Cream          Cannoli          Tiramisu

4 COURSE PRE FIXE ANNIVERSAY MENU $26.95

NO SUBSTITUTIONS PLEASE