Friday June 2, 2017

Vegetable Lentil Soup 7

Stuffed Pepper 8

ground beef, rice & vegetables topped with melted mozzarella in a light tomato sauce

Montecino Salad 11

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

Stuffed Artichoke 11

Clams Casino 12

Homemade Cannelloni 20

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

Stuffed Rigatoni 21

in a fresh bolognese sauce with peas

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Homemade Short Rib Ravioli 24

topped with shiitake mushrooms in a au poivre sauce

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Country Style Pork Chop 26

pan fried breaded pork chop served with baby arugula, tomatoes, red onions & shaved reggiano cheese in lemon & olive oil

Veal Osso Buco 34

braised veal shank 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

Monkfish Fra Diavolo 27

monkfish scaloppini with clams & cannellini beans in a spicy marinara sauce served over linguini fini

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice