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...
Wednesday, October 22, 2019
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 our lobster cream sauce
~ fourteen ~
stuffed artichoke appetizer
A whole artichoke generously stuffed with a breadcrumb mix of fresh herbs, sauteed onion, garlic and hard-boiled egg, slow cooked until tender, then drizzled with extra virgin olive oil
~ fourteen ~
zucchini flowers appetizer back for their final appearance
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
~ fourteen ~
Roasted Corn Cavatelli appetizer
Homemade cavatelli pasta made from fresh roasted Jersey corn tossed in a roasted corn pudding with pecorino romano cheese and black pepper
~ twelve ~
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 ~
butternut squash ravioli entree
Homemade nutmeg seasoned pasta filled with roasted butternut squash, ricotta and pecorino romano cheeses perfectly seasoned, topped wtih sauteed chopped figs and roasted shallots in a butter sage sauce
~ twenty one ~
baked manicotti entree
Homemade crepes stuffed with ricotta, mozzarella and pecorino romano cheeses, then topped with our award winning marinara sauce and a slice of fresh mozzarella cheese
~ Twenty one ~
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
