Saturday September 17, 2016

Cream of Cauliflower Soup 7

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

Clams Casino 12

Sea Scallops Au Poivre 15

wrapped in bacon

Cavatelli Perfumata 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Rigatoni Pesto 23

with chicken in a pesto cream sauce

Pork Braciole 25

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

Risotto Langostino 26

fresh lobster meat, shiitake mushrooms & peas in a pink sauce

Free Range Chicken 24

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

Short Ribs 28

braised beef short ribs in a vegetable stew served over mashed potatoes

Salmon Oreganata 26

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

Blackened Swordfish 28

pan seared cajun spiced filet topped with a lemon beurre blanc 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