Friday August 4, 2017

Stuffed Pepper 8

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

Zucchini Flowers 10

fresh garden zucchini flowers stuffed with spinach & ricotta served with marinara sauce

Arugula Salad 11

baby arugula, tomatoes, red onions & shaved reggiano cheese with lemon & olive oil
Montecino Salad 11

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

Stuffed Artichoke 11

Homemade Gnocchi 20

in a fresh Bolognese sauce

Risotto Di Zucchine 21

julienne string beans & zucchini, saffron topped with a dollop of pesto & chopped zucchini flowers

Whole Wheat Linguini Baresi 24

shrimp & spinach in garlic & oil

Lobster Ravioli 25

fresh chopped lobster meat & tomatoes in a champagne cream sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Grilled Veal Chop 35

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

Salmon Oreganata 26

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

Branzino Al Forno 28

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

Montauk Tuna 29

fresh pan-seared montauk tuna topped with a ginger garlic sauce served with spinach & rice