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...
Friday, January 17, 2020
Rotini alla nerano appetizer
Homemade rotini pasta tossed in a sauce of pureed roasted zucchini and Caciocavallo cheese with sauteed sliced zucchini thourghout
* shown with spaghetti *
~ 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 ~
seafood stuffed portabella appetizer
A generous helping of rough chopped shrimp, scallops and lump crab meat served atop two grilled portabella mushroom caps topped with a slice of fresh mozzarella cheese served over lobster cream sauce
~ thirteen ~
veal ragu con burrata entree
Homemade rigatoni tossed in a ragu sauce made of shredded veal osso buco slow roasted, topped with a ball of fresh burrata
~ twenty three ~
pork chop sorrentino entree
Bone-in pork chop pounded, breaded and pan seared, topped with prosciutto, roasted red peppers, mozzarella cheese and sliced eggplant, baked to perfection, topped with a brown demi sauce with crimini mushrooms
~ twenty eight ~
sweet potato ravioli entree
Homemade jumbo ravioli filled with roasted sweet potato and ricotta cheese perfectly seasoned, topped with sauteed chopped glazed walnuts and roasted shallots in a browned butter sage sauce
~ twenty one ~
lobster pomodori entree
Hand selected lobster meat sauteed in a fresh pomodori sauce with roasted garlic, fresh basil, fresh oregano and a touch of cream tossed with handmade Mafalde, served hot, medium or sweet
~ Twenty eight ~
Potato encrusted red snapper entree
Fresh local red snapper fillet with a seasoned potato topping, broiled to perfection, served over a lemon emulsion
~ twenty seven ~
cannelloni entree
Three to an order, thin crepes rolled around our special blend of chicken, prosciutto, spinach and pancetta, plated atop our marinara then topped with a splash of alfredo sauce and baked to bubbly
