Happy Mother’s Day

Antipasto

Carpaccio di Tonno

Thinly-sliced Ahi Tuna with Arugula, Avocado and Crabmeat in Lemon and Olive Oil with a Balsamic Glaze

Calamari Fra Diavolo

Calamari with Cannellini Beans. Cherry Peppers and Tomato in a Mildly Spicy Sauce

Mozzarella di Bufalo alla Toscana

Fresh Buffalo Mozzarella with a Tower of Sliced Tomato Wrapped with Prosciutto di Parma and finished with Roasted Red Peppers, Fresh Basil, Capers and a Drizzle of Balsamic Glaze

Melanzane Rollatine

Rolled Eggplant stuffed with Shrimp and Crabmeat, Baked in a Light Vodka Sauce and topped with Melted Mozzarella and served with Spinach

Portobello dello Chef

Grilled Portobello Mushroom topped with Crabmeat, Asparagus and Chopped Tomato in a Gorgonzola Sauce

Calamari Fritti

Lightly- fried Calamari served with Marinara Sauce

Barbabietola Salad

Fresh Beets over Baby Spinach, Glazed Walnuts and Sliced Orange topped with Crumbled Gorgonzola Cheese in an OrangeJuice and Extra Virgin Olive Oil Dressing

Mela Salad

Apple Salad with Mixed Greens, Raisins and Dry Cranberries topped with Gorgonzola Cheese in a Honey/Balsamic Dressing

Baked Clams Oreganata

Baked Clams with Lemon. White Wine, Garlic and Butter

Margherita Pizza

Topped with Tomato, Mozzarella and Fresh Basil 

Entrèe

(choice of one)

Rigatoni alla Bolognese

Rigatoni Pasta with Braised Veal and Beef in a Rich Tomato Sauce

Ravioli al la Aragosta

Homemade Lobster Ravioli with Sauteed Chopped Tomato, Asparagus, Herbs and Jumbo Lump Crabmeat in a Brandy Blush Sauce

Scaloppine alla Zio Toto

Thinly- sliced Veal Sauteed with White Wine, Mushrooms, Artichoke and Asparagus in a Tomato Sauce

Polio alla Principessa

Chicken Breast served with Prosciutto, Asparagus and Mozzarella in a Brown Sauce

Polio ai Funghi

Chicken Breast Sauteed with Wild Mushrooms in a Light White Wine Truffle Cream Sauce

Salmone dello Chef

Salmon with Sauteed Asparagus, Cherry Tomatoes and Crabmeat in a Light Garlic Butter Sauce

Gamberoni Zio Toto

Jumbo Shrimp sauteed with White Wine, Garlic, Onion, Artichoke and Cherry Tomatoes served over Broccoli

Fantasia di Mare (add $10)

Chilean Sea Bass served over Risotto

Filetto alla Griglia (add $10)

Seasoned grilled Fillet Mignon served over Sauteed Spinach with Grilled Tomato and Roasted Potatoes

Costatine di Agnello (add $10)

Grilled Baby Lamb Chops cooked in a Barolo Wine Sauce served over Arugula and Roasted Potatoes