Tuesday and Wednesday 4 Course for $20 Menu

Appetizer

Crab Cakes

Served with Homemade Remoulade

Roasted Butternut Squash

Served with Mascarpone Cheese and Crispy Prosciutto

Prince Edward Island Mussels

Sautéed with White Wine, Butter, Garlic and Spicy Marinara Sauce

Polenta e Pomodoro

Imported Plum Tomatoes and Sweet Sausage sautéed with White Beans, Olive Oil and Garlic, served over Grilled Polenta; topped with Fresh Basil and Grated Romano Cheese

Soup or Salad

Italian Wedding or Tossed Salad

Your choice of Homemade Chicken Pastina or Tossed Garden Salad

Pasta

Homemade Cavatelli

Paglia e Fienio

Fettucine tossed with Sautéed Spinach and Porcini Mushrooms, finished with a Roasted Garlic Cream Sauce, topped Crispy Imported Prosciutto

Penne Primavera

Fresh Vegetables sauteed with Imported Olive Oil and Garlic, tossed with Penne

Linguine with Clam Sauce

Littleneck Clams Sauteed with White Wine, Butter, Garlic and Imported Olive Oil, or with Marinara

Entree

Stuffed Pork Chop

Sweet Sausage stuffed center cut Pork Chop topped with Romesco Sauce, served with a Roasted Garlic and Imported Aged Romano Cheese Gremolata

10 oz NY Strip Steak

Hand cut and grilled, Choice NY Strip Steak topped with sautéed Mushrooms and Onions

Faore Island Salmon

Pan Seared with Imported Olive Oil, served with a chopped Vine Ripened Tomato and Fresh Basil Cream Sauce

Chicken Saltimbocca

Prosciutto wrapped Boneless Chicken Breast sautéed with Mushrooms, White Wine, Butter and Garlic, served over clipped Spinach