Tuesday February 14, 2017

Fried Zucchini Chips 8

Montecino Salad 11

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

Arugula Salad 11

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

Stuffed Artichoke 11

Seafood Salad 13

Fusilli Calabrese Amatriciana 19

pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with a dollop of ricotta

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Dirty Risotto 24

mixed crumbled sausage, pancetta, peppers, onions & mushrooms in a light cream sauce

Homemade Pappardelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

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

Pork Chop Valdostano 26

sautéed pork chop stuffed with prosciutto & mozzarella topped with sherry brown demi sauce served with mixed vegetables & mashed potatoes

Veal Rollatini 28

breaded veal cutlet stuffed with asparagus, prosciutto & mozzarella topped with mushrooms in a marsala sauce served over mashed potatoes

Branzino Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with spinach & rice

Baked Halibut 32

baked filet topped with capers in a white wine sauce served with mixed vegetables & rice

Lobster Tails Scampi 34

2 lobster tails broiled with garlic & white wine served with mixed vegetables & rice

Filet Mignon 34

topped with gorgonzola cheese in a barolo reduction with sliced shallots served with mixed vegetables & mashed potatoes