Friday October 21, 2016

Broccolini & Fagiole 9

with chopped tomatoes in garlic & oil

Stuffed Artichoke 10

Arugula Salad 11

baby arugula, grape tomatoes, red onions & shaved reggiano with lemon & olive oil

Montecino Salad 11

chopped asparagus, string beans, carrots, cucumbers, hearts of palm, tomatoes & chickpeastopped with feta cheese in a vinaigrette

Seafood Salad 11

Homemade Tagliatelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fusilli Primavera 23

chicken & seasonal vegetables in garlic & oil

Lobster Ravioli 24

topped with chopped asparagus in a champagne cream sauce

Risotto Di Mare 28

shrimp, clams, sea scallops, mussels, calamari & tomatoes in a white wine sauce

Chicken Francoli 23

sautéed chicken topped with shiitake mushrooms in a brown cognac sauce with a touch of cream served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

Branzino Livornese 26

topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Cod Oreganata 27

broiled filet topped with seasoned breadcrumbs & chopped tomatoes in a white wine sauce served with mixed vegetables & rice