Sunday December 2, 2018

Stuffed Pepper 8

ground beef, rice & vegetable stuffing topped with melted mozzarella in a marinara sauce

Panzanella Salad 10

tomatoes, cucumbers, croutons, red onions & grated parmesan in a red wine vinaigrette

Montecino Salad 12

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

Stuffed Artichoke 11

Fusilli Calabrese 22

pancetta, crumbled hot sausage, pan-fried meatballs, roasted garlic, onions & basil in a plum tomato sauce topped with baby burrata

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Short Rib Ravioli Au Poivre 24

in a brandy peppercorn cream sauce 

Capellini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Chicken Paisano 23

sautéed chicken topped with roasted red peppers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette 

Grilled Veal Chop 36

topped with peppers & onions, served with broccoli rabe & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet in a lemon burre blanc served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Pan Seared Branzino 27

pan seared filet topped with capers in a lemon wine sauce served with spinach & a potato croquette