Homemade fire roasted peppers marinated with e.v.o.o. served with fresh mozzarella.
$21
Parmigiana di Pollo
Boneless breast of chicken breaded and pan fried; baked in a plum tomato sauce with mozzarella over linguini.
$18
Rigatoni Bascaiola
Italian sausage sauteed with onion, prosciutto, and peas in a light tomato cream sauce.
$28
Filetto di Pesce Mediterraneo
Filet of sea bass topped with Italian seasoned bread crumbs; baked with wine complimented with sauteed spinach and garlic mashed potato.
$29
Vitello di Sorrento
Scallopini topped with prosciutto, eggplant, and mozzarella sauteed in a demi wine sauce with a touch of plum tomato sauce served with garlic mashed potato.
$22
Pollo alla Marsala
Boneless breast of chicken sauteed with mushrooms in a demiglace and marsala wine sauce complimented with garlic mashed.
