Restaurant week menu

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CODA SUPPLI

Roman style arancini filled with oxtail ragout

FOCACCIA

Homemade focaccia, whipped honey ricotta

GNOCCHETTI

Cacio e Pepe

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PAPALINA

Created for Pope Pius XII, this favorite pasta is tossed with cream, pancetta, peas and onion

POLLO COI PEPERONI

Slow roasted half chicken, roasted peppers, plum tomatoes, onions and rosemary, served with focaccia

FUSILLI AL TONNO

Artisan Pasta tossed with Sicilian Tuna,

fresh tomatoes and olives

SWORDFISH

Local catch , Puttanesca sauce, plum tomato, olives , capers

SALTIMBOCCA

Bone in 14 oz. veal chop, butter , sage and prosciutto

Add $ 28.00

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LIMONE E RICOTTA

Lemon and ricotta pound cake topped with Mascarpone cream sacue

CREMA DI CAPPUCCINO

Espresso and cream whipped to deliciousness

with pizzelle cookies