Specials Sunday, May 19th

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SOUP

Butternut Squash Bisque with Crab

Kale and Potato with Mini Meat Balls

APPETIZERS

Grilled Zucchini Bruschetta

Grilled zucchini halves topped with tomato bruschetta with a balsamic drizzle

ENTREES

Grilled Swordfish

Topped with charred leeks and extra virgin olive oil over sautéed spinach and beans

Filet Medallion Pizzaiola

Twin 4oz filet mignon medallions stacked with mozzerella cheese, topped with pomodora sauce and served with rmashed potatos and broccoli rabe

Ciuppino

Mussles, clams, shrimp, and jumbo lump crab, and a grilled Bronzino filet simmered in a roasted red pepper sauce with escarole over cappalini pasta

Beef Duo

Braised and slow roasted lamb shank and 6oz short rib with a red wine pan sauce over mashed sweet potatos and broccoli

House Fish

Australian Sea Bass