Veal Scaloppini Sorrentino. . . . 22 Eggplant, Prosciutto, Mozzarella, Tomato-Pinot Grigio Sauce, Linguini Fini
Veal Scaloppini w/ Fresh Peas & Braised Leeks. . . . 22 Sun-Dried Tomato, Light Tomato White Wine Sauce, Linguini Fini
Herb-Crusted Rack of Lamb. . . . 27 Smoked Paprika Eggplant Puree, Cipollini Onions, Aged Balsamic, Seasonal Vegetables, Roasted Potatoes
Grandma D’s Chicken Scarpariello. . . . 19 Hot & Sweet Sausage, Red Bell Peppers, Sweet Onions, Roasted Potatoes
Sole & Shrimp Soffrito. . . . 24 Celery, Onion & Red Bell Pepper with Toasted Bread Crumbs Oreganata, Israeli Couscous
Jumbo Shrimp & Seared Diver Sea Scallops. . . . 24 Vegetable Risotto, Garlic Saffron Broth
Pan Roasted Chilean Sea Bass . . . . 27 Fresh Basil Aioli, Eggplant Caponata
Grilled New York Shell Steak Gorgonzola . . . . 28 Chianti Portobello-Shitake Sauce, Seasonal Vegetables, Garlic Mashed Potatoes
Oven Roasted Long Island Duck. . . . 25 Vin Santo Seasonal Fruit Sauce, Seasonal Vegetables, Garlic Mashed Potatoes
Grilled Pollo Milanese Salad. . . . 20 Organic Greens, Roasted Peppers, Grilled Red Onion, Artichoke, Pine Nuts, Fresh Mozzarella, Balsamic Reduction
~ 18% gratuity will be added to parties of six or more ~ $5 entrée sharing charge | ~ menus subject to change
Executive Chef Joseph DeNicola
Chicken Francese Seasonal Vegetables. . . . 19 Shrimp Scampi Seasonal Vegetables. . . . 22 Eggplant Rollatini. . . . 17 Eggplant Parmigiana. . . . 16 Chicken Parmigiana. . . . 18 Veal Parmigiana. . . . 21 Shrimp Parmigiana. . . . 21
* all Classics served with Linguini Fini
