Thursday March 13, 2019

Burrata 10

marinated tomatoes on crostini’s topped with a balsamic glaze

Fried Artichoke Hearts 9

served with blue cheese

Montecino Salad 11

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

Clams Casino 12

topped with bacon

Baked Tortellini 21

In a fresh bolognese sauce topped with melted mozzarella

Gemelli Misto 23

crumbled sweet & spicy sausage, chicken, sun-dried tomatoes & peas with garlic & oil

Linguini Marechaire 25

shrimp, new zealand clams, mussels & chopped tomatoes in a white wine sauce

Risotto Langostino 26

fresh lobster meat, asparagus & mushrooms in a pink sauce

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella cheese in a brown demi glaze served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over gnocchi

Veal Paisano 28

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

Blackened Salmon 27

pan seared cajun spiced filet, served with fresh lemon, served with mixed vegetables & roasted potatoes

Baked Orange Roughy 27

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & roasted potatoes

Branzino Al Forno 28

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

Corned Beef & Cabbage 17

with potatoes & carrots