Saturday, June 17, 2017

June 17, 2017 / Lisa Caracciolo

Stuffed Pepper 8

ground beef & vegetable stuffing topped with melted mozzarella & a light tomato sauce

Arugula Salad 11

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

Beet Salad 11

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

Montecino Salad 11

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

Asparagus Fresco 12

asparagus spears, chopped shrimp, tomatoes, seasoned breadcrumbs & melted mozzarella in a white wine sauce

Stuffed Rigatoni 20

in a fresh bolognese sauce with peas

Homemade Cavatelli Fagioli 21

escarole & beans in garlic & oil

Homemade Tagliatelle Calabrese 22

crumbled spicy sausage & pan-fried meatballs in a light tomato sauce topped with shaved reggiano cheese

Risotto Langostino 27

half a lobster in shell with shrimp, mushrooms & asparagus in a pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a marsala sauce served with mixed vegetables & mashed potatoes

Short Ribs 28

braised beef short ribs in a vegetable stew served over mashed potatoes

Salmon Oreganata 26

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

Branzino Livornese 26

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

Blackened Swordfish 28

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with broccolini & rice