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Saturday 1/30/21

Appetizers:


Buffalo Fried Cauliflower

served with ranch dressing 8


Artichoke Dip with flatbread 8


Fonduta

Italian cheeses, peppers,onions and sopressata salami baked. Served with flatbread for dipping 8


Entrees:


Pork Porterhouse Cacciatore

Pan seared and simmered with onions, mushrooms and tomatoes. A splash of wine and home made pumpkin gnocchi 20


Grilled Salmon

Served over lemon and pea risotto,with pickled grapes. Topped with maple bourbon glaze. 17


Brown butter Scallops

Seared and served on mushroom parmesan risotto 18

Sicilian Tuna

Hawaiian Ahi Tuna sautéed in olive oil with capers,olives and stewed tomato. Tossed with bucatini pasta and grated cheese. 17


Shrimp Alfredo

Served with pasta a cheesy cream sauce 16



From the Wood Oven:


Pesto, Burrata & Roasted Vegetables

Wood roasted tomatoes, zucchini and eggplant tossed with pesto and spaghetti, finished with burrata cheese. Served with garlic bread 15


Crispy Pork Belly with Mushrooms

Portobello ravioli in a mushroom sauce topped with herbed pork belly toasted in the wood oven. Served with garlic bread 16


Gluten Free Cheese Ravioli

In tomato sauce baked with cheese 15



Classic Lasagna

With garlic bread 12.50


Spaghetti and Meatballs

with garlic bread 11.50


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