Saturday, April 2, 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

Fried Zucchini Chips 9

Beet Salad 11

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

Homemade Cannelloni 20

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

Linguini Fini Due Mare 24

shrimp, roasted garlic, fresh tomatoes & basil in a white clam sauce

Homemade Short Rib Ravioli 24

with shiitake mushrooms in an au poivre sauce

Homemade Pappardelle Pomoroso 26

fresh lobster meat, roasted garlic & basil in a light tomato sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

 Grilled Veal Chop 29

grilled porterhouse veal chop topped with sautéed peppers & onion served with broccoli rabe & 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