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Specials for the week of March 29th
Shrimp Fra Diavolo
Black tiger shrimp are pan-seared with olive oil, garlic, oregano, and red chili pepper flakes, sauteed with San Marzano tomatoes and onions, and finished with fresh basil and parsley.
SwordFish and Cappelli
Line-caught, sustainable Swordfish is pan-seared to a golden crust, drizzled with beurre blanc sauce, topped with fragrant micro greens, and served with cappelli pasta filled with scamorza smoked cheese and roasted eggplant sauteed in olive oil, garlic, and basil.
Filet Mignon Cannelloni
Homemade pasta sheets filled with sliced USDA Prime filet mignon, roasted bell peppers, onions, parsley, and goat cheese, oven-baked with mozzarella cheese, they are served with a side of Portobello, Porcini, and champignon mushrooms in a Barolo reduction, garnished with shaved Pecorino Romano cheese and aromatic micro greens.