Each Wednesday in April we are taking you back to the era of Frank Sinatra, Dean Martin and Louis Prima, giant meatballs, red tablecloths, and wine in baskets. Italian cuisine in the 1950s may not have been exactly authentic, but it was as big and as bold as the cars, the music and the hair of the time. Along with the menu below, we will have red and white checkered tablecloths on the tables and Old Blue-Eyes on the radio. Now that’s amore!

1950’s Italian/American

Wednesdays April 6th-27 5 p.m. Till Gone

TOASTED RAVIOLIS
Flash Fried Breaded Cheese Raviolis with Tomato Gravy

ANTIPASTI
Imported Cured Meats, Marinated Vegetables, Assorted Cheese

EGGPLANT PARMESAN
Pan Fried Breaded Cutlet, Tomato Gravy, Mozzarella Cheese, Linguini Pomodoro

CHICKEN PARMESAN
Pan Fried Breaded Cutlet, Tomato Gravy, Mozzarella Cheese, Linguini Pomodoro

BEEF BRACIOLE
Chianti Wine Braised Beef Roulades Stuffed With Prosciutto Ham, Fontina   Rosemary Potatoes, Sautéed Broccoli Rabe

LINGUINI & CLAMS
Imported Pasta, New Zealand Clams, Shaved Garlic, Chile Flakes, White Wine, Italian Parsley

SPAGHETTI & MEATBALLS
Veal, Pork, Beef Meatballs, Imported Pasta, Tomato Gravy Parmesan Cheese

CHICKEN SALTIMBOCCA
Sautéed Chicken Cutlet Prosciutto Ham, Fontina Cheese, Crispy Sage
Roasted Rosemary Potatoes, Sautéed Broccoli Rabe, Brown Butter Sauce

CANNOLI
Sweet Ricotta Cheese, Shaved Chocolate, Fresh Berries