Sunday March 25, 2018

Brussel Sprouts Oreganata 9

topped with seasoned breadcrumbs in a lemon wine sauce

Burrata 10

sliced tomatoes, basil, olive oil & balsamic glaze

Montecino Salad 11

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

Arugula Salad 11

arugula, tomatoes, red onions & shaved reggiano cheese in lemon & olive oil

Stuffed Artichoke 11

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce topped with melted mozzarella

Orecchiette Fagioli 21

escarole & cannellini beans in garlic & oil

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Fettuccini Langostino 26

fresh lobster meat, shiitake mushrooms & asparagus in a champagne pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & 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 potato croquette

Salmon Oreganata 26

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

Branzino Livornese 26

broiled filet with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & a potato croquette

Baked Cod 28

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

Oven Roasted Filet Mignon 35

topped with melted gorgonzola & barolo reduction served with mixed vegetables & a potato croquette