Fairfax City Restaurant Week 2019 Dinner Menu  |  March 3rd-9th

First Course

Choice of

Fried Mozzarella

Our fresh, homemade mozzarella lightly breaded and fried golden brown, served with our homemade marinara and fresh basil

Insalata di Flora

A seasonal spring salad of baby spinach, oranges, blueberries, and goat cheese with a lemon vinaigrette

Second Course

Choice of

Porcello Milanese

A tenderized pork chop lightly breaded and flash-fried, topped with a lemon butter sauce, arugula, shaved parmesan and homemade linguini

Branzino Mediterraneo

A fresh Branzino filet on a bed of cous-cous, sautéed peppers, onions, olives, tomatoes, and feta

Pollo Ripiene

All-white chicken breast stuffed with ham and ricotta cheese and finished with sun-dried tomatoes and a white wine cream sauce over homemade linguini

Penne Arrabiatta

Homemade short pasta tossed with capers, black olives, and spicy cherry peppers in a homemade garlic tomato sauce (veg)

Third Course

Choice of

Mini Cannoli

Seasonal Panna Cotta

$35/person not including tax or tip