– Weekly Specials –

Appetizer:

 

PROSCIUTTO DI PARMA          16.

fresh figs & baby arugula

 

BAKED PORTOBELLO       14.

with a pepperonata & fontina crust

 

LUMP CRABMEAT SALAD          18.

avocado mousse & sliced tomato

 

Pasta & Risotto :

 

CANNELLONI         24.

fresh pasta with broccoli rabe, spinach & ricotta filling

baked with fresh tomato & bechamel

 

RISOTTO         36.

seared sea scallops over risotto primavera

 

Entrees:

 

HALIBUT OREGANATA     36.

herb panko crust, lemon & capers, jasmine rice & broccoli rabe

 

PORK CHOP VALDOSTANA    36.

pounded thin & lightly breaded, prosciutto & fontina crust, arista demi glace, mashed potatoes