Saturday, November 11, 2017

Fried Zucchini Chips 8

Seafood Stuffed Mushrooms 8

in a lemon wine sauce

Arugula Salad 11

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

Montecino Salad 11

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

Stuffed Pepper 9

beef, rice, potatoes & vegetables topped with marinara sauce & melted mozzarella

Homemade Gnocchi 21

in a fresh pork ragu sauce topped with reggiano cheese

Fusilli Calabrese Pesto 22

fusilli pasta in a creamy pesto sauce with chicken

Homemade Short Rib Ravioli 24

topped with shiitake mushrooms in an au poivre sauce

Homemade Pappardelle Tre Mare 25

clams, mussels & sea scallops in a champagne pink sauce

Free Range Chicken 24

oven roasted partially de-boned chicken in garlic & olive oil served with broccoli rabe & mashed potatoes

Grilled Pork Chop 26

grilled double cut pork chop topped with sautéed peppers & onions served with mixed vegetable & mashed potatoes

Salmon Oreganata 26

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

Branzino Livornese 27

baked filet topped with capers, red onions & black olive sin a light tomato sauce served with mixed vegetables & rice

Baked Cod 28

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

Marinated Ribeye 35

18oz marinated ribeye steak topped with crispy onions served with mixed vegetables & mashed potatoes