Mussels on the half shell in a garlic white wine sauce with sun-dried tomatoes, served with garlic crostini.
$13.00
ENTREES
CHICKEN SAN MARINO
Tender chicken in a creamy red pesto sauce with wilted spinach and sun-dried tomatoes over penne pasta. Served with a tossed salad or a cup of pasta fagioli soup.
$18.50
SHRIMP VERDE
Succulent shrimp sautéed in pesto sauce with asparagus, peas, and spinach over linguine. Served with a tossed salad or a cup of pasta fagioli soup.
