Saturday November 19, 2016

Cream of Cauliflower Soup 7

Arugula Salad 11

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

Stuffed Artichoke 10

Montecino Salad 11

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

Stuffed Calamari 12

with a seafood vegetable stuffing in a marinara sauce

Clams Casino 12

Rigatoni Amatriciana 22

crumbled sweet sausage, pancetta, onions, roasted garlic & basil in a light tomato sauce topped with shaved reggiano cheese

Farfalle Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Tagliatelle Langostino 26

fresh lobster meat, mushrooms & peas in a champagne pink sauce

Risotto Di Mare 28

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

Free Range Chicken 24

oven roasted ½ chicken partially de-boned in garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

porterhouse pork chop sautéed in a brandy peppercorn sauce served with broccoli rabe & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a light brown demi-glaze served with mashed potatoes

Parmesan Encrusted Salmon 26

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

Branzino Livornese 26

sautéed filet topped with capers, red onions & black olives in a light tomato sauce served with sautéed spinach & rice

Monkfish Scampi 27

monkfish medallions sautéed with garlic & white wine served over linguini fini