– 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