Friday September 16, 2016

Cream of Cauliflower Soup 7

Zucchini Flowers 9

panko crusted & stuffed with prosciutto, ricotta & mozzarella served over a marinara sauce

Tomato Salad 10

garden tomatoes, basil, red onions & shaved reggiano cheese in olive oil

Arugula Salad 11

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

Stuffed Artichoke 11

Montecino Salad 11

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

Cavatelli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Pork Braciole 25

pork braciole braised in a ragu sauce served over rigatoni topped shaved reggiano cheese

Tagliatelle Langostino 26

fresh lobster meat & broccoli rabe in garlic & oil

Risotto Di Mare 28

shrimp, sea scallops, mussels, clams, calamari & fresh tomatoes in a white wine sauce

Free Range Chicken 24

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

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mashed potatoes

Salmon Oreganata 26

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

Sea Scallops Au Poivre 28

pan seared bacon wrapped scallops in a creamy peppercorn sauce served with sautéed spinach & rice

Cod Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice