Friday March 1, 2019

Mozzarella Carozza 9

fried mozzarella sandwich served with marinara sauce 

Burrata 10

fresh burrata with sliced tomatoes topped with a balsamic reduction

Beet Salad 11

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

Montecino Salad 11

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

Stuffed Artichoke 11

Fusilli Calabrese 21

pancetta & meatballs in a plum tomato sauce topped with ricotta

Rigatoni Alla Rabe 23

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

Dirty Risotto 24

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

Lobster & Shrimp Langostino 26

rock shrimp & lobster meat sautéed in a pink sauce served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with crumbled spicy sausage &cherry peppers in a balsamic reduction served with mixed vegetables & mashed potato

Stuffed Pork Chop 26 

breaded pork chop stuffed with spinach, prosciutto & mozzarella in a cognac demi glaze with shiitake mushrooms served with mixed vegetables & mashed potatoes 

Veal Paisano 28

sautéed veal topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & mashed potatoes 

Salmon Provencal 26

fresh filet topped with tomatoes, capers & scallions in a white wine sauce served with mixed vegetables & rice 

Cod Al Forno 28

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

Monkfish Fra Diavolo 27

Pan -seared monkfish medallions simmered in a spicy marinara sauce with clams served over linguini