First Course Selections

VA GF  Bin 100 House Salad  - mesclun greens, cucumbers, tomatoes, carrot, red onion, balsamic vinaigrette

OR

Soup of the day

Second Course Selections

GFA  Mediterranean Shrimp - sautéed with artichoke hearts, arugula, grape tomatoes, feta cheese, Kalamata olives with linguine

Linguine and Littleneck Clams - sauteed with herbs, garlic and virgin olive oil. Choice of Red or White sauce

GF  Seafood Risotto - Morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

GF  Rolled Chicken -stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, potato puree

GFA  Chicken Valdostana - egg-battered chicken breast layered with Parma prosciutto and Fontina cheese over spinach, demi-glaze

GFA  Gorgonzola Chicken - boneless chicken breast, sautéed mushrooms, roasted peppers, onions, gorgonzola, potato puree

Butternut Squash Gnocchi - sautéed with roasted butternut squash, broccoli rabe, pancetta, garlic, olive oil, pumpkin seeds

Penne Bolognese – veal, pork, and beef ragout tossed with penne pasta, shaved parmigiano reggiano

Rigatoni Vodka - in a pink cream sauce, fresh basil, parmigiano reggiano

Gnocchi Sorrentino – plum tomato sauce, fresh mozzarella, parmigiano reggiano, basil

Orecchiette Rabe and Sausage – hat shaped pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano reggiano

GF  Boneless Pork Tenderloin Siciliana - Pan seared pork tenderloin, sautéed bell peppers, onions, cherry peppers and fried potatoes

GF  Pork Ossobuco - six hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction

GFA  Beef Braciole - Slow braised sirloin tip, rolled with prosciutto, pumpkin seeds, garlic, parsley, and parmigiano served over pappardelle in a marinara sauce

Vegan Entrée Selections 

V  Escarole and Bean Stew 

Escarole, white kidney beans, plant based sausage, vegan parmigiano, served with crusty peasant bread

V  Orecchiette Boscaiola 

Orecchiette pasta, plant-based sausage sauteed with onions, mushrooms, eggplant, pomodoro sauce, vegan parmigiano

V GFA  Potato Gnocchi 

Potato gnocchi, roasted butternut squash, broccoli rabe, pumpkin seeds, olive oil and garlic, vegan parmigiano

V GFA  Mediterranean Toss 

Sauteed tofu, artichoke hearts, arugula, grape tomatoes, Kalamata olives tossed with linguine and topped with vegan Feta cheese

Third Course Selections 

Churros
New York Style Cheesecake
Tres Leches

V GF  Carrot Cake

Cannoli
GF  Crème Brulee
GF  Ice Cream or V  Sorbet