Thursday May 11, 2017

Broccolini Fagioli 10

with cannellini beans & tomatoes in garlic & oil

Beet Salad 11

romaine, purple beets, carrots, tomatoes & goat cheese in a vinaigrette

Montecino Salad 11

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

Arugula Salad 11

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

Stuffed Artichoke 12

Homemade Cavatelli Amatriciana 21

pancetta, onions, basil & roasted garlic in a light tomato sauce

Fusilli Primavera 22

chicken & seasonal vegetables in garlic & oil

Dirty Risotto 23

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

Lobster Ravioli 25

fresh lobster meat, asparagus & tomatoes in a pink sauce

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac demi with a touch of cream served with mixed vegetables & a potato croquette

Grilled Lamb Chops 23

grilled lamb chops topped with a porcini mushrooms & a brown demi glaze served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Soft Shell Crabs Scampi 26

sautéed in garlic & white wine served over capellini

Monkfish Fra Diavolo 27

with clams in a spicy tomato sauce served over linguini fini

Branzino Oreganata 28

broiled filet topped with shrimp, tomatoes & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette