Friday November 1, 2019

Chicken & Escarole Soup 7

with cannellini beans & baby shells in a chicken broth

Burrata 10

marinated tomatoes with crostini with olive oil & fresh basil

Montecino Salad 11

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

Stuffed Artichoke 11

Clams Casino 12

Cavatelli Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Rigatoni Pesto 23

chicken in a pesto cream sauce

Lobster Rollatini 24

fresh lobster meat & mixed vegetable stuffing topped with a pink sauce & melted mozzarella 

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary & cipollini onions served with mixed vegetables & mashed potato

Pork Tenderloin Au Poivre 26

pork tenderloin in a brandy peppercorn cream sauce served with broccoli rabe & mashed potato

Red Snapper Marechiare 28

red snapper filet sautéed with clams, shrimp, mussels & tomatoes in a lemon white wine sauce served over linguini

Branzino Livornese 27

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

Baked Cod 28

broiled filet topped with a crabmeat stuffing and a lemon beurre blanc sauce served with mixed vegetables & rice

Ginger Garlic Tuna 32

pan-seared filet topped with a ginger garlic sauce served with spinach & rice