Easter Menu

Curated selection of 3 Aged Meats and 3 Cheeses

Sliced and fried eggplant, stuffed with ricotta, spinach and prosciutto, served over vodka sauce and parmesan cheese.

Spring Greens, endive, blood orange, grapefruit, roasted pistachios grated ricotta salata, honey-citrus dressing.

Light creamy sauce made of vodka reduction, tomatoes and cream.

Housemade agnolotti stuffed with veal & ricotta, sage and butter sauce.

Housemade Gemelli pasta, crumbled sweet Italian sausage, green peas, bechamel sauce.

Mascarpone, lady fingers soaked in espresso, topped with cocoa powder, cinnamon and chocolate chips.

Easter Italian grain pie served over orange sauce and gelato.

Housemade Italian chocolate cannoli filled with pistachio cream and chocolate chips, crumbled pistachios.

Parmesan crust chicken breast, artichoke hearts, capers, mashed potatoes, lemon white wine sauce.

Filet of Sole, layered with breadcrumbs, lemon butter sauce, sauteed spinach.

Braised Lamb Foreshank, vegetable ragu, alfredo gnocchi.

Breaded and pan-fried chicken cutlet, linguine pasta with vodka sauce and parmesan cheese.

Pan-fried veal, fried eggplant, prosciutto, mozzarella, mashed potatoes, marsala brown sauce.

Baked Jumbo Shrimp layered with crabmeat, sautéed spinach, garlic lemon white wine sauce.

Branzino filet, mussels, shrimp, fresh tomato basil sauce, sautéed broccoli rabe.

Grilled Lamb Chops, fig balsamic reduction, french string beans, roasted potatoes.

Pan-seared Sea Bass, calamari, shrimp, capers, onions, herbs, citrus sauce, mashed potatoes.

Braised boneless beef short ribs, parmesan risotto, red wine sauce.