Work

Front 1

roasted peppers

Back 1

red yellow rosted in wood stove then marinated in EVOO garlic and italian persley

Front 2

peas and prosciutto

Back 2

sauteed julienne of prosciutto de parma and tender sweet baby peas

Front 3

meatball sliders

Back 3

meatballs in a reipe passed back from many generations. pan friend and smothered in red sauce. one ball in baguette thin slice of aged provolne toasted slightly

Front 4

chicken parmesan torpedo

Back 4

a pounded breast that is coated with bread crumbs and pan sauteed topped iwth our marinar sauce, fresh mozzarella and parmesan cheese. baked in the oven.

Front 5

louie club

Back 5

tomato , avacado , harboiled egg,bacon, lettuce, mayonnaise, dijon mustart, french ham and fresh turkey breast. don't forget the 3 pieces of bread. and cut the edges

Front 6

carmelized green beans

Back 6

we fast cook green beans with sliced shallots and sliced mushrooms this lets the natural sugars from the beans release and caramelize the beans giving them an amazing roasted flavor

Front 7

protobello fries

Back 7

mushrooms cut in thick slices dipped in milk and floured in wondra flour wich is very fine served with basil garlic aioli on the side

Front 8

lentils

Back 8

lentils are legumes, seeds of a plant whose botanical name is lens ensculenta. we cook them with a brunoise of carrots, celery, shallots. served at room temperature. not only are they delicous but they are great for your health

Front 9

white beans and red onions

Back 9

large withe beans cooked until tender and shaved red onions tossed in EVOO lemon juice, sea salt and cracked black pepper

Front 10

charcuterie

Back 10

3 different slice italian meats served with cornichons and pearl onions

Front 11

roasted beets with goat chees

Back 11

oven roasted beets, crumbled goat cheese and baby arugula tossed in a vinaigrette( orange juice, EVOO, beet juice, fennel seed, italian parsely, sea salt, pepper.

Front 12

mixed olives

Back 12

variety of luques, kalamata, picholine, nicoise and large green olices

Front 13

tuna carpaccio

Back 13

paper thin blue fin tuna a scoop of fresh tomato sauce, sea salt, EVOO topped with fried cappers

Front 14

eggplant faponata

Back 14

specialty of southern italy, type of eggplant chutney made w roasted eggplant, peppers onions, herbs, pine nuts, raisns EVOO

Front 15

broccolini

Back 15

blanched baby italian broccoli is sauteed in EVOO garlic slivers and crushed red pepper flakes

Front 16

fried mozzarella

Back 16

2 triangles of breaded mozzarella, deep fried and place on top of our fresh marinar sauce

Front 17

tomato brushetta

Back 17

grilled toast points topped with checca (chopped red tomatoes, garlic, EVOO sea salt fresh basil)

Front 18

meatballs marinra

Back 18

an italian recipe passed to me from many gens back pan fried and smothered in red sauce garnished w italian parsly

Front 19

eggplant parmesan

Back 19

crispy eggplant layered with red sauce, fresh mozzarella and parmesan chees, oven baked

Front 20

clams oreganata

Back 20

fresh manila clams topped with garlicky breadcrumb mix toasted in the salamander

Front 21

arrancini

Back 21

traditinoally called arrancinis these little risotto balls are stuffed with cheese and mushrooms fried crispy and served iwth a spicy red sauce

Front 22

asparagus w/ sauteed egg

Back 22

chopped hard boiled eggs are sauteed in clarified butter w/ tarragon and chopped shallots then spooned over the blanched asparagus spears

Front 23

mcgarth farms carrots

Back 23

sweet baby carrots of many carieties nannettes sweet cripse white red, torepedo's ets. type will vary with the market roasted in EVOO sea salt pepper and thyme

Front 24

jambon serrano

Back 24

spanish prosciutto, cured ham

Front 25

garlic fries

Back 25

crispy american fries with garlic parsly and a dash ot tabbasco and lime and salt

Front 26

tuscan hummus

Back 26

cannellini beans, garbanzo beans, lemon juice, tahini, roasted garlic and good olive oil and salt

Front 27

bruussel sprouts and almonds

Back 27

brussel sprouts are cooked slowly in butter till they reach a deep dark caramel color we pull them off the heat and toss with toasted almonds

Front 28

fried calamari

Back 28

lightly dusted in wondra very tender and crispy, served with spicy red arabiata sauce and lemon garlic aioli

Front 29

garlic spinach

Back 29

fresh spinach sauteed in evoo shallots and garlic finished with a squeeze of lemon

Front 30

rosemary potatoes

Back 30

red and wihte baby potatoes are tossed in evoo fresh rosemary, sea salt and cracked black peppers over roasted untill nice and crispy

Front 31

shaved fennel and sweet onions

Back 31

this is a raw salad that is marinated in evoo lemon dill sea salt and cracked black pepper

Front 32

vegetable crudites

Back 32

raw veggies baby carrots, radishes, colored cauliflower, sweet peppers, scallions and anything else that is in season from the market, served w basil aioli and vinaigrette

Front 33

italian sausage peppers and onions

Back 33

grilled mild italian sausage 4oz sitting on a bed of sloly cooked sliced peppers and white onions

Front 34

marinated shrimp

Back 34

poached white shrimp w evoo chick peas sliced sweet peppers chopped fresh herbs garlic lemon juice sea salt peppers

Front 35

white anchovies

Back 35

lightly pickled and coated with evoo served cold as an antipasto garnish of sliced tomato