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, November 14, 2019
clams casino appetizer
6 freshly shucked top neck clams topped with a mix of seasoned breadcrumbs, chopped yellow and red peppers, onions, garlic, bacon and lemon
~ fourteen ~
* picture coming soon
spaghetti alla nerano appetizer
Homemade spaghetti tossed in a sauce of pureed roasted zucchini and Caciocavallo cheese with sauteed sliced zucchini throughout
~ eleven ~
Veal Osso Buco entree
Veal Shank Osso Buco slow cooked in a special demi sauce with baby carrots, celery and onions, served over a bed of crimini mushroom risotto
~ thirty six ~
pan roasted branzino entree
From the Mediterranean Sea, an Italian Bass fillet, pan roasted and served over sauteed escarole and beans in a cioppino style broth served with potato puffs
~ twenty six ~
sunday gravy entree
Italian sweet sausage, homemade meatball and homemade pork bracciole simmered in Spano's award winning marinara sauce served over fresh rigatoni pasta
~ twenty eight ~
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 ~
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 ~
Colossal ravioli florentine entree
homemade pasta sheets filled with spinach, roasted garlic and spices plus a savory combination of ricotta and parmesan cheese served in our marinara sauce
