Thursday February 4, 2016

French Onion Soup 7

Arugula Salad 11

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

Vegetable Stuffed Mushrooms 8

in a lemon wine sauce

Montecino Salad 11

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

Homemade Cavatelli Fagiole 20

escarole & cannellini beans in garlic & oil

Buccatini Carbonara 21

fresh pasta with onions, peas & pancetta

Risotto Langostino 26

fresh lobster meat, mushrooms & peas in a pink sauce

Beef Braciole 27

braised beef in a ragu sauce served over homemade gnocchi topped with shaved reggiano

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil served with mixed vegetables & scalloped potatoes

Pork Loin Au Poivre 25

sliced pork loin in a creamy peppercorn sauce served with broccoli rabe & scalloped potatoes

Salmon Oreganata 26

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

Monkfish Scampi 27

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

Pan Seared Cod 27

pan-seared filet topped with a lemon beurre blanc sauce served over sautéed spinach & scalloped potatoes