Restaurant Week Dinner Menu

First Course

APPETIZERS
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IMPEPATA DI COZZE
Sauteed fresh mussels in a peppery lemon wine sauce

PORTOBELLO MUSHROOM GRATINATA
Grilled Portobello mushrooms topped with gorgonzola and toasted pine nuts, finished with balsamic reduction sauce

CALAMARI RUSTICI
Sauteed calamari in a light spicy balsamic tomato sauce

INSALATA DEL MERCATO
Garden rocket lettuce tossed with balsamic vinaigrette, topped with blueberries, honey glazed pecans, and crumbled gorgonzola cheese

MOZZARELLA CAPRESE
Fresh mozzarella, basil, and heirloom tomatoes drizzled with balsamic reduction

BONAPARTE
Layered grilled zucchini, grilled eggplant, sliced tomato, and fresh mozzarella drizzled with balsamic reduction

Second Course

ENTREES:
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GNOCCHI NAPOLITANO
Sauteed ground sausage and broccolini in a tomato sauce, tossed with homemade Italian potato dumpling

BORSETTE DI PERE AN GORGONZOLA
Stuffed pasta with pears and gorgonzola tossed in a porcini cream sauce

DENTICE AL PIGNOLI
Baked red snapper with pine nuts, black olives, spicy tomato sauce, served over toasted couscous

SCALOPPINI DI MAIALE
Pan-seared medallion of pork tenderloin, apple slices, in brandy sauce served over mashed potatoes and asparagus

BRANZINO AL PISTACHIO
Pistachio encrusted branzino filet over lemon butter sauce, served with broccolini and roasted potatoes

Third Course

DESSERTS
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CLASSIC TIRAMISU

STICKY TOFFEE PUDDING CAKE

Dinner Price

$39/per person