
Appetizers
VONGOLE AL FORNO
Baked clams with seasoned bread crumbs, garlic, lemon & herbs.
CRISPY ARTICHOKE HEARTS
Fried to perfection in a white wine lemon sauce.
INSALATA CESARE
Romaine lettuce with classic dressing & croûtons.
PASTA FAGIOLI
Cannelloni beans with noodles in a light red sauce
Main Course
VEAL MARSALA
Veal scallopini sautéed with mushrooms in Marsala wine.
SOGLIOLA FRANCESE
Lightly battered Filet of Sole, sautéed in lemon butter white wine.
GAMBERI ZUCCHINI LINGUINI
Pan-seared jumbo shrimp in a white wine garlic sauce.
PENNE PUTTANESCA
Penne with tomatoes, olive oil, anchovies, olives, capers & garlic.
POLLO MILANESE
With chopped tomatoes, onions, arugula, & shaved Parmigiana cheese.
Dessert
CHEESECAKE
TIRAMISU