Sunday November 5, 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 & mozzarella in a lemon wine sauce

Homemade Cavatelli 20

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

Fettuccini Fagioli 21

broccolini, tomatoes & cannellini beans in garlic & oil

Lobster Ravioli 22

topped with chopped asparagus & tomatoes in a champagne cream sauce

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 24

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

Pork Chop Gimignano 26

breaded pork chop pounded thin topped with spinach, mushrooms & 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

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

battered filet topped with shrimp roasted garlic, fresh tomatoes & basil in a lemon sauce served with mixed vegetables & a potato croquette

Marinated Ribeye 35

18oz marinated ribeye steak topped with crispy onions served with broccolini & a potato croquette