Slide Title
Write your caption here
Button
LUNCH MENU
APPETIZERS
Menu
Eqqplant Rollatini
with Ricotta Cheese and Tomato
Fried Calamari
with Spicy Tomato Sauce
Mozzarella Buffalo
with roasted Peppers, Sliced Tomato topped with Pesto Sauce
Seafood Salad
Calamari, Scungilli, Shrimps, topped with chopped Baby Spinach
Beet and Goat Cheese Salad
with White Sherry Vinaigrette
Baby Greens
with roasted Walnuts and Danish Blue Cheese
Fresh Vegetable Soup
Pasta e Fagioli Soup
Escarole and Bean Soup
PASTA
Menu
Linguini Torino
Shiitake Mushrooms, Sun Dried Tomato, Spinach, Oil and Garlic
Rigatoni
Fresh Tomato and Basil
Rigatoni Azzurro
Sweet Sausage and Peas in a Light Pink Sauce
Penne Arrabbiata
spicy Tomato Sauce and Ricotta Cheese
Gondola
Home Made Ravioli with Spinach in a Cream Sauce
Shiitake Mushroom Ravioli
Stuffed with Mushrooms, Served with Oil Garlic
Capellini Puttanesca
Capers, Olives in Fresh Tomato and Basil Sauce
Seafood Ravioli
in a Light Pink Vodka Sauce
Fettuccini Bolognese
in a Ground Beef and Tomato Sauce
Linguini Carbonara
with Bacon, Green Peas, Eqq Yolk in an Alfredo Sauce
Capellini Primavera
Seasonal Vegetables sautéed in Virgin Olive Oil and Garlic
Eqqplant Parmigiana
thinly sliced Eqqplant, Tomato Sauce, Mozzarella Cheese
ENTRÉES
Menu
Grilled Chicken Ceasar Salad
Chicken Scarpariello
Pieces of Chicken Breast with hot Cherry Peppers, Sausage, Rosemary, Garlic in a White and Lemon Sauce
Chicken Française
Breast of Chicken in a Lemon and White Wine Sauce
Chicken Paillard
Double Breast with Portabella Mushroom and Roasted Peppers
Chicken Parmigiana
served with Linguini and Tomato Sauce
Risotto Pescatore
Shrimp. Clams, Calamari, in a Light Tomato Sauce
Veal Funghi
with three kinds of mushrooms in a demo-glaze sauce
Veal Sorrentino
Eggplant, Prosciutto, Mozzarella Cheesse in a Light Tomato Sauce
Veal Picatta
with Lemon and Capers in a White Wine Sauce
Pan Seared Atlantic Salmon
served with a Dijon Mustard Sauce
Grilled Jumbo Shrimp
served with Grilled Vegetables
Shrimp Scampi
sautéed in Oil and Garlic, served with Linguini
Pan Seared Sea Scallops
served over Sautéed Escarole
