Saturday October 22, 2016

Vegetable Lentil Soup 7

with roasted chicken

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

Asparagus Fresco 12

asparagus spears topped with shrimp, tomatoes, seasoned breadcrumbs & mozzarella in a white wine sauce

Homemade Tagliatelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes 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

Free Range Chicken 24

oven roasted partially de-boned chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Grilled Veal Chop 34

grilled veal chop topped with sautéed peppers & onions served with broccolini & mashed potatoes

Blackened Salmon 26

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

Monkfish Scampi 27

monkfish scaloppini in a garlic & white wine sauce served over linguini fini

Branzino Oreganata 28

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