Friday January 19, 2018

Vegetable Lentil Soup 7

Stuffed Artichoke 10

Montecino Salad 11

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

Arugula Salad 11

baby arugula, apples, red onions & shaved reggiano with an apple cider vinaigrette

Clams Casino 12

Homemade Gnocchi 20

in a pesto cream sauce

Homemade Pappardelle Calabrese 22

in a fresh pork ragu sauce topped with shaved reggiano cheese

Farfalle Tuscano 22

crumbled sweet sausage, roasted broccolini, tomatoes, onions in garlic & oil topped with ricotta

Risotto Di Mare 28

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

Free Range Chicken 24

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

Pork Chop Gimignano 26

breaded pork chop topped with sautéed spinach, mushrooms & mozzarella in a brown demi-glaze served with mashed potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & 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 medallions sautéed with clams in a spicy marinara sauce served over linguini

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice