TAKE OUT, DELIVERY & CATERING AVAILABLE • LUNCH & DINNER
TODAYS DINNER SPECIALS
Sunday, October 11
BUTTERNUT SQUASH SOUP 14
MINESTRONE SOUP 14
MARINATED GREEN OLIVES extra virgin olive oil and chilis 5
ENDIVE AND PEAR SALAD 16
gorgonzola and almonds
BABY ARTICHOKE SALAD 16
shaved raw artichokes, mixed greens, chopped walnuts and asiago shavings
FIG SALAD 16
arugula, radicchio, fennel, oranges and parmesan shavings
OYSTER SPECIAL 18
1/2 doz. pemaquid oysters
JERSEY TOMATOES 18
crispy shallots, crumbled blue cheese and balsamic
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BUTTERNUT SQUASH RAVIOLI 32
crispy sage and brown butter
PAPAPRDELLE RABBIT 32
slow roasted rabbit sauce
PIPETTE PESTO 32
pesto sauce and chicken
LINGUINI SHRIMP 38
jumbo shrimp in a fra diavolo sauce
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CHICKEN SPECIAL 38
sauteed chicken breast with roasted peppers, portobello mushroom, plum tomatoes and marsala wine served with potatoes
RED SNAPPER 42
artichokes, rosemary and white wine served with potatoes
VEAL PICCATA 48
capers, lemon and white wine served with mixed vegetables and potatoes
BREAST OF DUCK 48
fresh figs and port wine reduction served with mixed vegetables and potatoes
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
VEAL CHOP PARMESAN 56
bone-in veal chop pounded thin, breaded, with marinara sauce and mozzarella served with penne marinara
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DESSERTS – tiramisu, warm molten chocolate cake, pumpkin cheesecake, warm bread pudding, creme brulee, fresh berries, cannoli, tartufo, banana ricotta tart, warm pecan pie, chocolate peanut butter mousse cake, biscotti plate, creme caramel
GELATOS (any 2 scoops) – vanilla, chocolate, banana, graham cracker, coconut, sea salt caramel pretzel, pumpkin
SORBETS (any 2 scoops) – raspberry, mango
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L U N C H S P E C I A L S
Tuesday, October 13
MINESTRONE SOUP 12
MUSHROOM SOUP 12
RICOTTA TOAST 14
honey, thyme, lemon zest on sourdough
FIG SALAD 14
arugula, fennel, radicchio, oranges and parmesan
JERSEY TOMATOES 14
crispy shallots, crumbled blue cheese and balsamic
OYSTER SPECIAL 18
1/2 doz. swan point oyster from barnegat bay
GRILLED PORTOBELLO MUSHROOM 14
arugula and asiago shavings
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CHEESE RAVIOLI 20
tomato and basil
FETTUCCINI RABBIT 20
slow roasted rabbit sauce
CAPELLINI 20
fresh ricotta in a pomodoro sauce
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CHICKEN SPECIAL 28
sauteed chicken breast with spinach, mushrooms and plum tomatoes
CHICKEN PARMMESAN 28
with penne marinara
MUSHROOM RISOTTO 28
RED SNAPPER 32
artichokes, rosemary and white wine served with potatoes
CALF’S LIVER 28
caramelized onions and mushrooms served with potatoes
VEAL PICCATA 32
capers, lemon and white wine served with mixed vegetables and potatoes
