Monday October 9, 2017

Stracciatella Soup 6

chicken broth, egg & spinach

Homemade Rice Balls 8

served with vodka sauce

Montecino salad 10

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

Ricotta “Meatballs” 9

ricotta style meatballs simmered in a marinara sauce

Clams Casino 12

Homemade Ravioli 19

crumbled sausage & broccoli rabe in a champagne cream sauce with fresh tomatoes

Homemade Cavatelli 22

with a fresh pork ragu sauce topped with shaved reggiano cheese

Risotto Fungi 23

portobello, button & porcini mushrooms in a pink sauce topped with truffle oil

Langostino Fra Diavolo 26

½ lobster in shell & clams in a spicy marinara sauce served over linguini fini

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

double cut pan-seared pork chopped topped with a creamy peppercorn sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Baked Branzino 27

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

Monkfish Scampi 27

sautéed monkfish scaloppini in garlic & white wine served over linguini fini

NY Strip Pizzaiola 34

pan-seared ny strip topped with peppers & onions in a sherry wine tomato sauce topped with melted mozzarella cheese served with mixed vegetables & a potato croquette