RESTAURANT WEEK MENU – DINNER

Appetizer

Morso Salad: radicchio, endive, arugula, cherry tomatoes, red onions, avocado

Or

Vongole Oreganate: breaded clams, baked in a half shell with arugula

Or

Spaghetti Rustica: with tomato sauce & caramelized onions

Or

Soup of the Day: preparation changes daily

Entree

Pollo Martini: parmesan encrusted chicken breast, lemon-white wine sauce, baby carrots & string beans

Or

Anatra: vertically roasted L.I. duck, half portion, with roasted pears & braised kale

Or

Salmone Arrosto: pan roasted Faroe Island Salmon, sautéed spinach, pink peppercorn mustard sauce

Or

Stracotto con Pappardelle Verdi: brisket, braised in Barolo wine with spinach pappardelle

DESSERT

Blueberry Tart: with lemon gelato

Or

Lemon Ricotta Cheesecake: with mixed berries compote