Friday, October 6, 2017

Escarole & White Bean Soup 7

with chicken

Homemade Rice Balls 8

with vodka sauce

Montecino salad 10

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

Portobello Salad 11

grilled portobello mushrooms, roasted peppers & mozzarella cheese topped with balsamic reduction

Stuffed Artichoke 11

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a light tomato sauce

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Tagliatelle 22

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

Lobster Ravioli 23

with asparagus in a champagne pink sauce

Free Range Chicken 24

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

Pork Chop Gimingiano 26

breaded thin pork chop topped with spinach, mozzarella & a sherry wine brown demi glaze with mushrooms served mashed potatoes

Salmon Oreganata 26

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

Baked Orange Roughy 27

baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & rice

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams in a spicy marinara sauce served over linguini fini

NY Strip Steak Au Poivre 35

pan-seared peppercorn crusted steak topped with a creamy peppercorn sauce served with broccolini & mashed potatoes