This Weeks Menu

Appetizers :

Mussels Marinara – Mussels sautéed with garlic and olive oil, served in a spicy marinara sauce.

Artichoke Spinach Focaccia – A creamy blend of artichokes and spinach, baked on homemade focaccia bread with melted cheese. 

Spinach Balls – A blend of potatoes, spinach and gorgonzola, breaded and lightly fried. Served with a side of sauce.

Stuffed Grape Leaves – Grape leaves stuffed with feta cheese and  kalamata olives served on a bed of romaine.

 

 Salads:

Apple Gorgonzola Salad-Tart Granny Smith apples dried cranberries and Gorgonzola cheese tossed with a fresh lettuce blend in our signature Italian strawberry vinaigrette.

House Salad- Lettuce, tomato, red onions, and mozzarella cheese.

Palermo Pear-Ginger sesame seed dressing drizzled over romaine lettuce and goat cheese ,topped with pears ,cranberries and walnuts.

Blue Cheese Wedge-Iceberg lettuce topped with creamy blue cheese ,bits of bacon, tomatoes, and Gorgonzola cheese.

 

Entree’s:

Josephine’s Combo – Mama’s meatballs, homemade sausage and a side of pasta served with a chunky bolognese (meat) sauce.  

Catherina’s Pasta al Forno – Anelletti pasta blended with peas, Italian sausage, cheese, and baked in bolognese (meat) sauce.

Pasta Fra Diavolo – Penne pasta sautéed in our zesty marinara sauce topped with mussels, clams and shrimp simmered to a fiery finish.

Chicken Riggies – A rigatoni pasta sautéed with green olives and grilled chicken strips mixed in a creamy tomato pepper sauce.

Chicken Rosemary – Marinated chicken sautéed with a marsala sauce, served over a bed of rice.

Veal Parmesan – Lightly breaded veal cutlet baked with mozzarella cheese and topped with marinara sauce. Served over pasta.

 

Homemade Desserts:

Lemon Maascarpone Cake
Chocolate Covered Cannoli
NY. Cheesecake
Carrot Cake

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