Friday, April 1, 2016

Arugula & Fennel Salad 11

tomatoes, red onions & shaved reggiano in lemon & olive oil

French Onion Soup 7

Monetcino Salad 11

chopped asparagus, string beans, hearts of palm, carrots, cucumbers, chickpeas, tomatoes topped with feta cheese & vinaigrette dressing

Clams Casino 12

Beet Salad 11

mixed greens, purple beets, tomatoes, carrots & goats cheese with vinaigrette dressing

Homemade Pappardelle Calabrese 21

fresh pork ragu sauce & a dollop of ricotta cheese

Homemade Cannelloni 22

shredded pork, spinach & ricotta topped with melted mozzarella in a light marinara sauce

Paccheri Fagioli 23

shrimp, escarole & cannellini beans in garlic & oil

Homemade Short Rib Ravioli 24

with shiitake mushrooms in an au poivre sauce

Free Range Chicken 24

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

Grilled Pork Chop 26

grilled prime cowboy cut pork chop topped with sautéed peppers & onion served with mixed vegetables & mashed potatoes

 Veal Rollatini 28

breaded veal rolled with asparagus, prosciutto & mozzarella cheese topped with a cognac demi glaze with shiitake mushrooms served with mashed potatoes

Salmon Oreganata 26

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

Monkfish Di Marco 27

monkfish medallions, hot green peppers, fresh tomatoes, roasted garlic & basil in a white wine sauce over linguini fini

Branzino Livornese 28

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