Main Flashcards
Veal Piccata
“Our Veal Piccata features two tender pieces of veal that have been pounded, breaded and fried. It is served in a lemon caper sauce over our freshly made spaghetti.”
Whole Roasted Branzino
Branzino is a type of sea bass native to the Mediterranean – light and flaky with a mild, almost sweet flavor. It is pan broiled and served filleted with a nice crispy skin intact. The fish is topped with freshly made Salsa Verde made from garlic and a blend of fresh green herbs. A garnish of arugula salad and grape tomatoes finish the dish.”
Seafood En Brodo
The Seafood En Brodo features Lobster, Shrimp, Bay Scallops and Cockles simmered in a savory, aromatic Tomato and Fennel Broth. Finshed with our crispy house made Gocce Rigate pasta.”
Porchetta
This dish is very traditional Italian, Porchetta is a slow-cooked savory pork roast, stuffed with herbs and spices. It is rolled up and tied with the skin on, it is finished at a high temperature to make the skin crisp and crackling. We serve ours over a bean “ragu” and finish it with currant compote.”
Herb Roasted Veal Chop
“Our Bone-In Veal Chop is marinated then pan-roasted and butter basted with fresh thyme . It is served with roasted marbled potatoes, French green beans (“haricot vert”), wild mushrooms, and glazed tomatoes.”
Filet mignon
Our 8 oz Filet Mignon is pan-seared and butter basted with fresh thyme and garlic then finished in the oven. It is served with balsamic glazed Cippolini onions and herb- roasted marble potatoes.”
Eggplant Parm
Our signature Eggplant Parmesan is made with layers of eggplant, Pomodoro, and ricotta and topped with a blend of melted Mozzarella, Provolone, and Parmesan cheese. Our version of this classic dish is oven baked, not fried, so the eggplant stays fresh and flavorful!”
Chicken Milanese
“Our Chicken Milanese is served “scallopini-style” featuring three pieces of pounded, breaded and fried chicken breast, served over a bed of tomato vinaigrette, topped with an arugula salad and shaved Parmesan cheese.”
