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...
Thursday July 18 - Sunday July 21, 2019
zucchini flowers
4 fresh tender zucchini flowers stuffed with a sweet ricotta filling then delicately battered and pan seared to golden brown served with a side of marinara sauce
~ fourteen ~
corn cavatelli cacio e pepe
Homemade roasted corn cavatelli tossed with fresh black pepper, cacio cavallo and pecorino romano cheeses, infused with a sweet roasted corm emulsion, topped with toasted bread crumbs. A sweet summer treat
~ twelve ~
Seafood stuffed portabella
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 our lobster cream sauce
~ fourteen ~
polpette con cavatelli
Handmade cavatelli tossed in a Tuscan style ragu made with roasted garlic, fresh basil and oregano, served with three spicy sausage meatballs nestled on top
~ twenty three ~
Pork chop sorrentino
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 ~
The lori special
Tender, juicy boneless breast of chicken, breaded and fried to golden, topped with sliced fresh local Jersey tomatoes and homemade fresh mozzarella cheese, drizzled with balsamic glace and extra virgin olive oil, garnished with fresh basil
~ twenty three ~
stuffed peppers
Oversized green peppers stuffed with ground veal, pork and beef, along with risotto, pecorino romano cheese and Italian herbs and spices, slow cooked and served over marinara
~ twenty two ~
Sunday Gravy
Italian sweet sausage, homemade meatball and homemade pork bracciole simmered in Spano's award winning marinara sauce over fresh rigatoni pasta
~ twenty six ~
Veal ragu con burrata
Homemade rigatoni tossed in a ragu sauce made of shredded veal osso Buco slow roasted, topped with a ball of fresh burrata
