Saturday November 4, 2017

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 11

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

Stuffed Artichoke 11

Asparagus Fresco 12

asparagus spears, shrimp & tomatoes topped with breadcrumbs in a lemon wine sauce

Homemade Gnocchi 20

with baby zucchini in a pink sauce

Orecchiette Tuscano 22

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

Homemade Cavatelli Salvatore 25

julienne cut veal, mushrooms, peas & onions in a sherry wine brown demi glaze

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

Double Cut Pork Chop Au Poivre 26

sautéed pork chop in a brandy peppercorn cream sauce served with broccoli rabe & 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 lemon sauce served with mixed vegetables & rice

Marinated Ribeye 35

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