3 Olive Bruschetta: Kalamata, Greek and black olives chopped and spread on our freshly baked bread, topped with Gorgonzola and broiled. $6
Chicken and Escarole Soup: Sliced chicken, carrots, mushrooms and escarole come together to make a light soup perfect for a late winter day. Cup: $3, Bowl: $4.50
Entrees:
Shrimp and Asiago Salad: Block-cut asiago cheese, Kalamata olives and artichoke hearts served over a bed of greens, topped with Pinot Grigio glazed shrimp. $12/16
Pasta Carbonara: Pancetta and peas in a rich and creamy tomato sauce, served over spaghetti. $10/14
Beef Ravioli, topped with marinara. $9/14
Scungilli fra Diavolo: tender slices of scungilli (a relative of the conch) served in a spicy marinara sauce over spaghetti. Available in mild, medium, or hot. $10/14
Shrimp Carlo: An old favorite from the Villa Carlo! Sauteed shrimp in marinara, topped with melted mozarella cheese and served over spaghetti. $13/17
Veal Milanese: Tender top-round veal scallopini breaded and pan-fried, served in a mushroom sauce alongside sun-dried tomato risotto. $22
Dessert:
This week's cheesecake is NY style. And of course, all your favorite desserts are always available.
