Chef Joe Spano loves to use seasonal ingredients, along with fresh local fish, seafood and produce that are in abundance, to create wonderful specials to enhance your dining experience. Check out what he's created for today...
Monday, March 16, 2020
Stuffed calamari appetizer
4 tender calamari tubes stuffed with our special crabmeat stuffing, simmered in Chef Joe Spano's special seafood sauce
~ fourteen ~
beef tripe appetizer appetizer
Old world honeycomb tripe stewed with potatoes and peppers in a hearty tomato sauce.
Served with a crusty Italian garlic bread
~ thirteen ~
Spicy sausage meatballs appetizer
4 meatballs homemade with ground and loose sausage with just the right amount of spice, pan seared to golden brown served atop a medium arrabbiata sauce
~ eleven ~
baked manicotti entree
Homemade crepes stuffed with ricotta, mozzarella & pecorino romano cheeses, topped with our Award-winning marinara sauce and a slice of our handmade fresh mozzarella
~ twenty one ~
♥ pork chop frankie ♥ entree
16 oz. Premium Reserve double boned pork chop, broiled to your desired temperature, served atop a Port wine reduction with a side of mashed potatoes
~ twenty nine ~
scallops risotto entree
Jumbo fresh local day boat sea scallops pan seared, finished in the broiler, served atop crab risotto with peas, crimini mushrooms and jumbo lump crab meat
~ twenty eight ~
cavatelli con burrata entree
Homemade cavatelli pasta in a Tuscan tomato sauce with roasted garlic, fresh basil & oregano topped with a ball of fresh burrata
~ twenty ~
butternut squash ravioli entree
Homemade ravioli flavored with nutmeg, filled with roasted butternut squash, ricotta and pecorino romano cheeses perfectly seasoned, topped with sauteed chopped figs and roasted shallots in a butter sage sauce
~ twenty one ~
sunday gravy entree
Italian sweet sausage, homemade meatball and homemade pork bracciole simmered in Spano's marinara sauce served over fresh rigatoni pasta
~ Twenty Seven ~
Potato encrusted halibut entree
Fresh Halibut Fillet with a seasoned potato topping, broiled to perfection, served over a lemon emulsion
