Friday March 10, 2017

French Onion Soup 7

Vegetable Stuffed Mushrooms 8

 topped with a brown demi-glaze

Montecino Salad 11

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

Arugula Salad 11

baby arugula, red onion, tomatoes, shaved reggiano cheese topped with lemon & olive oil

Seafood Salad 13

Homemade Cannelloni 22

shredded pork, spinach & ricotta topped with melted mozzarella in a tomato sauce

Homemade Cavatelli Fagioli 24

shrimp, escarole & cannellini beans in garlic & oil

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a white wine sauce

Chicken Sorrentino 23

sautéed chicken topped with grilled eggplant, prosciutto & melted mozzarella in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Bucco 26

braised pork shank in a vegetables stew served over mashed potatoes

Grilled Veal Chop 36

topped with peppers & onions served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

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

Cod Livornese 27

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

Baked Branzino 28

oven baked filet topped with crabmeat in a lemon beurre blanc sauce served with sautéed spinach & rice