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Mother's Day Menu

Appetizers

Fried Calamari

10.15

Marinara or Fra Diavolo

Mamas Meatballs

9.00

Ground filet mignon, sirloin, herbs, san Marzano tomato, and homemade chive cracked pepper ricotta

Homemade Burrata Fungo

10.50

Imported buffalo milk mozzarella, local Exotic Madura Farms mushrooms, black lava salt, and truffle essence.

Eggplant Napolitano

8.25

Layered with ricotta, spinach, roasted peppers, melted mozzarella, plum tomato, and basil.

Colossal Shrimp Cocktail

12.00

(4) Colossal shrimp, homemade coctail sauce, fresh lemon, and EVOO

Soup & salads

Shrimp Bisque

6.75

Dill Créme

Classic Pasta Fagioli

5.25

Parmigana reggiano, EVOO

Frisée & Apple Salad

7.88

Spring Frisée, sliced red delicious apples, shaved manchego cheese, radicchio. honey & vinaigrette

Madura Farms Mushroom Bisque

6.00

Truffle essence and snipped chives

Beet & Goat Cheese Napoleon

9.00

Chopped beet layered with goat cheese, fresh mint vinaigrette, crushed pistachios, and baby arugula

Classic Caesar Salad

6.75

Farm fresh Romaine, homemade brioche croutons, shaved parmigano reggiano, and Homemade caesar dressing.

Entrées

Orecchiette Quattro Formaggio

18.50

A blend of manchego, parmigano reggiano, mozzarella, gruyere, peas, citrus arugula

Penne ala Vodka

14.25

Carmelized onions, shallots, diced tomtoes, vodka flambe, plum tomato sauce with a hint of cream.

Add chicken $5
Add shrimp $5

Banburry Cross Farms Chicken Limoncello

15.00

Panko battered cutlet, in a lemon white wine butter sauce, topped with asparagus, over herb roasted potatoes

Cappelini di Mare

20.25

Chopped day boat sea  scallops, shrimp, roasted peppers, spinach, crushed garlic, and a white wine finish

Veal Sorrentino

15.75

Pan roasted , milk fed veal scaloppini, topped with eggplant, prosciutto di parma, melted mozzarella, sherry wine reduction, roasted potatoes, mixed vegetables.

Alaskan Cod

21.75

3 citrus crust, roasted red pepper coulis, creamy saffron risotto, grilled asparagus, and grape tomatoes

Veal & Sage Ragu

19.50

Ground milk fed veal, mirepoix mined sage, white wine butter finish, over rigatoni pasta

Lasagna al Forno

18.50

Ricotta, pecorino romano, seasoned ground beef, Italian sausage, parmesan reggiano béchamel & sunday gravy

Homemade lobster Ravioli

19.50

Finished in a Rosé cream sauce, shallots scallions, baby shrimp, fresh mozzarella

Chicken Classics

15.00

Parmigana with linguine, Francaise, or Marsala served with roasted potatoes and vegetable

White Marble Farms Pork Ribeye

21.00

Lavender honey glazed, char grilled asparagus, and herb roasted smashed potatoes

Filet Rossini

25.50

Pan seared 8oz. filet mignon, over grilled baguette, topped with grilled prosciutto, porcini demi glaze, gorgonzola cream, herb roasted potatoes, and seasonal vegetables

Salmon Caposante

21.00

Wild caught salmon, stuffed with scallop mousse, finished with a Limoncello gastrique, amd a cauliflower cous cous

Seared Day Boat Sea Scallops

24.75

Seasoned with Himalayan sea salt, crached pink peppercorns, thyme, over a bed of wilted baby spinach, EVOO

Children's Menu

Linguini and meatballs

12.00

Pork and beef meatballs with marinara sauce

Mozzarella sticks

10.50

Served with French fries and Pomodoro sauce

Chicken fingers

10.50

Served with French fries

Executive Chef: Edison Narkaj