Monday November 16, 2015

Fried Peppers 7

with capers & olives

Arugula Salad 11

baby arugula, red onions, fresh tomatoes & shaved reggiano in lemon & olive oil

Stuffed Artichoke 10

Montecino Salad 11

asparagus spears, tomatoes, hearts of palm, string beans, carrots, cucumbers, chickpeas & feta cheese in a vinaigrette

Brussel Sprout Bar Pie 11

brussel sprout & pancetta hash, caramelized onions & ricotta cheese

Homemade Cannelloni 21

 pork, spinach, onions & ricotta cheese stuffing topped with marinara sauce & melted mozzarella

Linguini Fini Due Mare 23

new zealand clams, shrimp, roasted garlic, fresh tomatoes & basil in a white clam sauce

Dirty Risotto 24

crumbled sweet & spicy sausage, pancetta, peppers, onions & mushrooms in a light cream sauce

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil severed mixed vegetables & mashed potatoes

 Pork Osso Buco 25

Braised pork shank in a vegetable stew served over mashed potatoes

Veal Piccata 27

sautéed scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & mashed potatoes

Orange Roughy Livornese 26

broiled filet with red onions, black olives & capers in a light tomato sauce served with mixed vegetables & mashed potatoes

Branzino Al Forno 27

battered filet topped with shrimp, fresh tomatoes roasted garlic & basil in a lemon white wine sauce served with mixed vegetables & mashed potatoes