Our seasonal special this week is Soft Shell Crab. These crabs are deep fried to a light crisp and served with tartar sauce.
Beef Braciole– Rolled flank steak is stuffed with spinach & provolone. Roasted until tender and served over creamy polenta.
Airline Chicken- This boneless chicken breast with the drumette attached is stuffed with ricotta and spinach with a hint of basil. Served over ratatouille.
