April
Apr 26, Fri To May 08, Wed
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Specials April 26
Zuppa $7
Pasta Fagioli
Insalata
Chef $12
mixed greens, ham, salami, provolone, eggs, onions, tomato, cucumbers, olives and croutons in creamy italian
Antipasti
Bruschetta con fichi $11
toasted ciabatta topped with goat cheese spread, fresh figs and walnuts drizzled with honey and balsamic glaze
Vongole Luciano $12
littleneck clams sautéed with garlic and white wine
Pizza
Soppressata $16
traditional pie topped with homemade soppressata, sweet peppers, fresh mozzarella and porcini mushrooms
Pasta
Penne Lisana $16
fresh broccoli, sundried tomatoes, cannellini beans and garlic over penne pasta
Risotto Spagnoli $19
arborio rice slowly simmered with chorizo, peas, tomatoes, carrots , peppers and shrimp in a
cabernet wine sauce topped with shaved manchego cheese and green olives
Secondi
Pollo Champagne $19
chicken breast sautéed with sundried tomatoes and asparagus topped with fontina cheese and prosciutto in a
champagne and brown gravy sauce. served with spaghetti marinara
Vitello Arrabiatta $21
veal scaloppini sautéed with sliced sweet sausage and hot cherry peppers in a lite marinara
served with broccoli rabe
Sole Mandorla $21
filet of sole topped with sliced almonds and broiled with lemon, garlic, butter and a touch of marsala wine
Friday, April 26, 2013 at 4:10 PM until Wednesday, May 08, 2013 at 11:00 PM
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Zuppa $7
Pasta Fagioli
Insalata
Chef $12
mixed greens, ham, salami, provolone, eggs, onions, tomato, cucumbers, olives and croutons in creamy italian
Antipasti
Bruschetta con fichi $11
toasted ciabatta topped with goat cheese spread, fresh figs and walnuts drizzled with honey and balsamic glaze
Vongole Luciano $12
littleneck clams sautéed with garlic and white wine
Pizza
Soppressata $16
traditional pie topped with homemade soppressata, sweet peppers, fresh mozzarella and porcini mushrooms
Pasta
Penne Lisana $16
fresh broccoli, sundried tomatoes, cannellini beans and garlic over penne pasta
Risotto Spagnoli $19
arborio rice slowly simmered with chorizo, peas, tomatoes, carrots , peppers and shrimp in a
cabernet wine sauce topped with shaved manchego cheese and green olives
Secondi
Pollo Champagne $19
chicken breast sautéed with sundried tomatoes and asparagus topped with fontina cheese and prosciutto in a
champagne and brown gravy sauce. served with spaghetti marinara
Vitello Arrabiatta $21
veal scaloppini sautéed with sliced sweet sausage and hot cherry peppers in a lite marinara
served with broccoli rabe
Sole Mandorla $21
filet of sole topped with sliced almonds and broiled with lemon, garlic, butter and a touch of marsala wine
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