Saturday April 7, 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 Tagliatelle 21

in a fresh bolognese sauce with baby zucchini topped with a dollop of ricotta

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Dirty Risotto 24

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

Monkfish Scampi 27

sautéed in garlic & white wine served over linguini fini

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetable & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sorrentino 28

veal scaloppini topped with grilled eggplant, prosciutto & mozzarella 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

Blackened Branzino 27

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

Cod Al Forno 28

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