Friday, November 3, 2017

French Onion Soup 7

Stuffed Pepper 7

ground beef, risotto & vegetable stuffing topped with melted mozzarella in a light tomato sauce

Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

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

Arugula Salad 12

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

Homemade Cavatelli 19

with baby zucchini in a fresh bolognese sauce

Orecchiette Tuscano 22

 crumbed spicy sausage, broccolini, grape tomatoes & onions in garlic oil topped with ricotta

Capellini Marechiare 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Homemade Pappardelle Pomoroso 26

fresh lobster meat, plum tomatoes, roasted garlic & basil in a light tomato sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank 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

Cod Al Forno 28

battered filet topped with shrimp roasted garlic, fresh tomatoes & basil in a light tomato sauce served with mixed vegetables & rice

Marinated Ribeye 36

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