Friday February 26, 2010
*Restaurant.com Coupons cannot be redeemed Fri. or Sat. 6-9 p.m. or Sun. 5-7 p.m.

Desserts

Homemade Biscotti 5.00
Homemade Mango Cheesecake 6.00
Cinnamon Apples a la mode 7.00
Homemade Pignoli Cookies 6.50
Chocolate Molten Cake a la Mode 7.00

Salads

Baby Artichoke and Grilled Zucchini Antipasto with Ciliengini Mozzarella-
Fresh baby artichoke marinated, fresh grilled zucchini and Ciliengini mozzarella served with olive oil        10.95

Fresh Mozzarella- From Lioni’s in Brooklyn New York, Layered with mozzarella, tomatoes, and fresh basil served with olive oil       10.95

Arugula and Crab Meat: Tossed in whole grain mustard and balsamic vinaigrette, topped with grilled asparagus roasted peppers and jumbo lump crabmeat          13.95

Appetizers

Stuffed Yellow Pepper: Stuffed with jumbo lump crabmeat, grilled vegetables, and Monterrey Jack cheese served in a light garlic cream sauce       8.95

Marinated Baby Artichoke Oreganata: Prepared with seasoned Italian breadcrumbs and parmigiano cheese then baked with an olive oil and lemon sauce         9.95
 
Homemade Ravioli:Filled with fresh broccoli rabe, sun-dried tomatoes, ricotta cheese, and Italian herbs in a roasted garlic, olive oil and parmigiano cheese sauce          8.95

Italian Lentil and Chicken Soup: Made with diced vegetables, chicken, lentils and chicken broth          8.95

Stuffed Mushrooms with Mixed Seafood: Stuffed with Jumbo Lump crabmeat, lobster, scallops and shrimp and topped with light lobster cream sauce        9.95

Entrees

Fresh Cod Oreganata: Topped with seasoned Italian breadcrumbs, parmigiano cheese and baked with white wine, butter, fresh basil and lemon juice        22.95

Grouper Giovanni: Filet of grouper, egg battered and sautéed with capers, sun dried tomatoes, and wild mushrooms served in a lemon butter white wine sauce         22.95

Pan Fried Tilapia: Polenta crusted pan-fried and served with chives, olive oil, lemon and tomato concasse served over homemade spinach cappellini        23.95

Chicken Rollantini with Braised Veal: Boneless chicken breast prepared with braised veal, baby spinach, seasoned Italian herb bread crumbs and mozzarella served with a roasted pepper cream sauce
Suggested Wine: Petit Syrah        23.95

Gaetano’s Homemade Balsamic Fettuccini: Tossed with fresh Maine lobster meat, oyster mushrooms, and baby spinach in a light white wine cream sauce
Suggested Wine: Sangiovese            23.95

Medallions of Pork au Pavre: Sautéed with shallots, tri-colored peppercorn, brandy, heavy cream, and a touch of demi-glace       22.95

Organic Whole Wheat Cappellini di Angelo: Shrimp and jumbo Lump crabmeat sautéed with garlic, lemon, white wine, basil and diced tomatoes         24.95

Veal Sorentino: Medallions of veal scallopini served with fried eggplant, prosciutto and fresh mozzarella with a light tomato white wine sauce        25.95

Salmon a la Rosa – Sautéed with oven-roasted tomatoes, roasted garlic, and spinach in a white wine cream sauce
Suggested Wine: Sangiovese            23.95

Blackened Cod, Grouper, Tilapia or Salmon: These fish items can be served blackened with Chef Dago’s assortment of fresh herbs and spices over baby greens.
This is Spicy!