Tuesday, February 24

ESCAROLE AND BEAN SOUP  14

VEGETABLE SOUP  14

ENDIVE SALAD  16
gorgonzola, pears and almonds

BABY ARTICHOKE SALAD  16
shaved artichokes, mixed greens, chopped walnuts and parmesan shavings

CRISPY POLENTA  17
  cherry tomatoes, red onions, bell peppers, fresh ricotta and parmesan shavings

————————-

SHORT RIB RAVIOLI  32
    mushroom sauce

PENNE CHICKEN LIVERS  32
  chicken livers, sweet onions and hot peppers

FETTUCCINE SPECIAL  32
  duck ragu

————————-

CHICKEN SPECIAL   38  
 sauteed chicken breast with asparagus, roasted peppers, portobello mushroom and smoked mozzarella served with potatoes 

RED SNAPPER  42
  artichoke, lemon and white wine served with potatoes 

VEAL CHOP PARMESAN  56
bone-in veal chop pounded thin, breaded, with marinara sauce and mozzarella served with penne marinara

RACK OF LAMB  56
rosemary and natural jus served with mixed vegetables and potatoes 

FILET MIGNON  56  
red wine reduction served with mixed vegetables and potatoes