05/07 – 05/13
Wednesday
Chicken fra Diavala 15.
sautéed chicken breast w/ sage, chili peppers & rosemary over
tomato linguini
Thursday
Sardinian veal cutlets 16.
fried in saffron & oregano breadcrumbs topped w/ a fresh
tomato & herb salsa
w/ garlic mashed potatoes & sautéed spinach
Friday
Shrimp stuffed peppers 17.
yellow & red bell peppers filled w/ vegetable risotto, shrimp
& feta
topped w/ breadcrumbs & spinach-basil cream served over
sautéed spinach
Saturday
Lobster ravioli 18.
served w/ sweet peppers, peas & apple smoked bacon
finished w/ an orange-basil beurre blanc
Sunday
Grilled scallops wrapped in bacon 15.
w/ tomato, basil, sage served on angel hair
Monday
Veal scaloppini 15.
sautéed w/ olive oil, white wine, capers, spinach & artichoke
hearts.
Tuesday
Tri-colored penne 15.
tossed w/ pancetta, sweet peppers, basil & a tomato-vodka
cream sauce
topped w/ grilled chicken
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