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Tuesday and Wednesday 4 Course for $20 Menu

Appetizer

Mozzarella e Carroza

Fried Bread Carriages stuffed with Mozzarella Cheese, topped with Marinara Sauce, Fresh Basil and Crispy Prosciutto 

Roasted Peppers and Provolone

Marinated Roasted Red Peppers served with Imported Provolone Cheese and Mixed Olives, Drizzled with Extra Virgin Olive Oil, topped with Fresh Basil and Crispy Prosciutto  

Shrimp and Saffron Risotto

Served with Petite Peas and Pimentos

Crab Cakes

Served with Homemade Remoulade

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

Pappardelle e Pomodoro

Vine Ripened Tomatoes sauteed with minced Shallots and tossed in a Gorgonzola Cheese Cream Sauce  

Entree

Sole Picatta

Fresh Filet of sole dredged in seasoned Flour and sautéed with Imported Olive Oil, finished with Capers, White Wine, Butter, Garlic and Lemon 

Chicken Alfredo

Breaded Chicken Cutlet topped with sautéed Artichoke Hearts and Scallions finished with an Imported Romano Cheese Cream Sauce

Veal Melanzane

Tender Veal Medallions layered with Prosciutto, Eggplant, Roasted Peppers and Mozzarella, finished with Sherry Wine and Marinara Sauce  

Roasted Pork Tenderloin

Served over Mashed Sweet Potatoes with Portabella Mushrooms, finished with a Roasted Garlic and Balsamic Demi-Glace