Friday April 6, 2018

Stuffed Pepper 8

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

Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Montecino Salad 11

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

Beet Salad 11

romaine lettuce, purple beets, carrots, tomatoes, & goat cheese with vinaigrette dressing

Stuffed Artichoke 11

Homemade Cavatelli Calabrese 21

in a fresh pork ragu sauce

Orecchiette Tuscano 22

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

Linguini Fini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

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

Pork Chop Milanese 26

breaded thin pork chop topped with a chopped sal d’s house salad

Lamb Osso Buco 28

braised lamb 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 Mare E Monte 27

sautéed monkfish medallions with mussels, spinach & cannellini beans in a spicy marinara sauce served over linguini fini

Cod Al Forno 28

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