Sunday April 3, 2016

French Onion Soup 7

Arugula & Fennel Salad 11

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

Monetcino Salad 11

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

Beet Salad 11

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

Clams Casino 12

Homemade Cannelloni 20

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

Homemade Pappardelle Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Rigatoni Artista 23

chicken, peas, sun-dried tomatoes & porcini mushrooms in a light cream sauce

Linguini Fini Due Mare 24

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

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & oil served with escarole & beans

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade pappardelle

 Grilled Veal Chop 29

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

Salmon Dijonaise 26

poached filet topped with red & yellow peppers, capers & scallions in a dijon cream sauce served with mixed vegetables & a potato croquette

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 27

broiled filet topped with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette