Friday May 27, 2016

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Arugula Salad 11

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

Stuffed Artichoke 11

Montecino Salad 11

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

Tenderloin Bar Pie 13

filet mignon, mashed potatoes, caramelized onions, chives & truffle oil

Homemade Tagliatelle Calabrese 21

in a pork ragu sauce topped with a dollop of ricotta

Orecchiette Natalie 22

crumbled spicy sausage, escarole, tomatoes & cannellini beans in garlic & oil

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Linguini Fini Tre Mare 25

shrimp, sea scallops & mussels in a pink sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Zingara 28

sautéed veal scaloppini topped with prosciutto, artichoke hearts & mushrooms in a sherry wine demi-glaze served with mixed vegetables & mashed potatoes

Fried Soft Shell Crabs 25

pan fried panko crusted soft shell crabs served with tartar sauce, mixed vegetables & rice

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, sautéed spinach & rice

Branzino Al Forno 28

oven baked filet topped with shrimp, chopped tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice