New Year's Eve Dinner

ANTIPASTI

CALAMARI FRITTI 19.99
Crispy golden brown squid, served with marinara.

MOZZARELLA TOWER MOZZARELLA TOWER MOZZARELLA TOWER 16.99
House-made fresh mozzarella with heirloom tomatoes topped with a rosette of Prosciutto di Parma, served with pesto and a sweet balsamic reduction.

INTERNATIONAL CHEESE BOARD 18.99
Imported French Brie, imported Gruyère, and smoked Gouda with honey, dried fruits and nuts.

COCKTAIL SHRIMP COCKTAIL SHRIMP COCKTAIL SHRIMP COCKTAIL 16.99
Fresh cooked and chilled Tiger shrimp served with traditional cocktail sauce and fresh lemon.

INSALATA

INSALATA DI CASA 10.99
Mixed baby field greens with tomatoes, onions and black olives, tossed in our house dressing.

CAESAR SALAD 12.99
Romaine, chopped and tossed with our Caesar dressing, topped with asiago and croutons.
Anchovies available upon request.

PASTA

PENNE ALLA VODKA 19.99
Penne pasta tossed in a creamy tomato sauce.
Add Chicken $6. Add Shrimp $10.

EGGPLANT PARMIGIANA 20.99
Lightly battered eggplant with marinara sauce and mozzarella served over linguine.

RIGATONI BOLOGNESE 24.99
Our homemade meat sauce made with braised veal, pork, and beef, tossed with rigatoni.

PENNE ALFREDO 19.99
Penne pasta tossed with Parmesan cheese blended into a rich cream sauce.
Add Chicken $6. Add Shrimp $10.

POLLO

CHICKEN PARMIGIANA 23.99
Breaded chicken cutlet, topped with marinara and mozzarella cheese served over linguine.

CHICKEN FRANCESE 23.99
Lightly battered and sautéed chicken breast with a lemon butter white wine sauce, served with roasted potatoes and sautéed vegetables.

VITELLO

VEAL PARMIGIANA 27.99
Breaded veal cutlet topped with marinara sauce and mozzarella cheese, served with linguine.

SALTIMBOCCA ALLA ROMANA 29.99
Pan seared veal medallions, prosciutto, baby spinach and melted mozzarella, in a Marsala demi-glace, served with linguine.

CARNE

OSSOBUCCO 38.99
16-ounce braised pork shank over linguine with a traditional carrot, celery and red wine demi-glace.

FILET MIGNON 39.99
Center cut 10-ounce filet mignon, served with a portabella mushroom cap in a cabernet demi-glace, served with sautéed vegetables and roasted potatoes.