Sunday October 13, 2019

Chicken Noodle Soup 7

Burrata 11

sliced tomatoes topped with a balsamic glaze

Beet Salad 11

romaine, purple beets, carrots, walnuts & goat cheese in a vinaigrette

Montecino Salad 11

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

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Combo Della Casa 20

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

Risotto Al Funghi 21

shiitake, porcini & button mushrooms in a cream sauce

Fusilli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & a potato croquette

Pork Tenderloin Au Poivre 26

oven roasted & sliced pork tenderloin in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Branzino Livornese 27

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

Pan-Seared Swordfish 27

topped with capers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Baked Cod 28

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

Roasted Duck 29

roasted long island duck topped with an orange glaze served with mixed vegetables & a potato croquette