Mother's Day Menu
Cold Appetizers
Garden mixed salad with vinaigrette dressing.
Endive, Arugula and Radicchio with vinaigrette dressing.
Fresh Avocado with hearts of palm, cherry tomatoes, red onion and lite lemon dressing
Fresh burrata mozzarella with roasted Holland peppers, sliced garden tomatoes, fresh basil and balsamic vinaigrette dressing.
Shrimp Cocktail
Hot Appetizers
Whole clams on the half shell baked with bread crumbs, fresh herb, garlic white wine and lemon
Hot Antipasto with mussels, baked clams, shrimp, stuffed mushroom, stuffed peppers, and eggplant rollatini
Pasta
Homemade baked ravioli stuffed with ricotta cheese and topped with melted mozzarella
Rigatoni pasta, breast of chicken, broccoli di rabe, fresh chopped tomatoes; sautéed in olive oil & garlic.
Homemade Ravioli stuffed with Lobster meat and sautéed with butter sage sauce
Shrimp, clams, mussels, calamari, scallop in a lite marinara sauce
Pollo-Chicken
Breaded breast of chicken, tomato sauce and baked with mozzarella
Breast of chicken scaloppini sautéed with artichoke hearts, asparagus, fresh tomatoes, and capers in a white wine sauce
Boneless breast of chicken rolled and stuffed with fresh spinach, roasted peppers and Portobello mushrooms sautéed in light cream sauce.
Vitello-Veal
Veal Scaloppini lightly breaded and dipped in egg batter sauce with lemon and white wine sauce.
Veal Scaloppini sautéed in demi-glace sauce, with cremini mushrooms topped with melted gorgonzola cheese.
Veal Scaloppini topped with eggplant and fresh melted mozzarella sautéed in a demi-glace sauce and served on bed of sautéed spinach.
Dalla Griglia – From the Grill
Broiled 16oz Filet Mignon, served with sautéed broccoli rabe
Broiled 16oz Prime Ribeye, served on a hot lava stone with sauteed mushroom, onions and spinach.
Pounded loin of pork, rolled with pignoli nuts, parmesan cheese, fresh herbs, braised in a tomato sauce & served over fettuccini.
Pesce-Fish
Full lobster tail, shrimp, scallops, calamari, scungilli, filet of sole, mussels and clams over linguine; your choice bianco, rosso, or fra diavolo.
Filet of Halibut, pan seared in a white wine sauce with cherry tomatoes, black olives and very thin chopped leeks
Oven roasted Whole Branzino, fileted and deboned table side, with sauce of white wine, lemon, garlic, fresh herbs, dijon mustard and a touch of pernod, served on the side.