Saturday October 7, 2017

Sautéed Portobello Mushroom 9

with chopped tomatoes, scallions & melted goat cheese in a brown demi-glaze

Arugula Salad 11

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

Montecino salad 10

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

Stuffed Artichoke 11

Clams Casino 12

Lasagna Rollatini 20

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

Homemade Tagliatelle 22

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

Homemade Cavatelli Perfumate 23

crumbled spicy sausage, broccoli rabe & un-dried tomatoes in garlic & oil

Risotto Langostino 26

½ lobster in shell, shrimp & asparagus in a champagne pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & gorgonzola cheese topped with mushrooms in a marsala sauce served with mixed vegetables & 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 mixed vegetables & mashed potatoes