Wednesday March 20, 2019

Corned Beef & Cabbage Spring Rolls 9

served with mustard

Stuffed Artichoke 10

Monticeno Salad 11

chopped asparagus, string beans, cucumbers, carrots, hearts of palm & feta cheese with vinaigrette dressing 

Baby Kale Salad 10

red onions & shaved reggiano cheese with lemon & olive oil 

Baked Cavatelli 20

homemade pasta in a fresh bolognese sauce topped with melted mozzarella 

Fusilli Calabrese 23

 crumbled sweet sausage, pancetta & pan-fried meatballs in a plum tomato sauce topped with fresh straccaitella 

Gemelli alla Rabe 23

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

Homemade Taglitelle Alla Crema 24

shrimp & broccoli in a cream sauce 

Free Range Chicken 24

partially de-boned organic chicken roasted with potatoes & rosemary in a lemon wine sauce served with mixed vegetables

Pork Chops Au Poivre 26

pan-seared pork chops topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette 

Veal Zingara 28

sautéed veal topped with mushrooms, artichoke hearts & prosciutto in a sherry wine demi glaze served with mixed vegetables & a potato croquette 

Monkfish Scampi 27

monkfish medallions in a scampi sauce served over zucchini linguini 

Orange Roughy Livornese 28

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

Pan-Seared Branzino 27

fresh pan-seared filet topped with capers in a lemon wince sauce served with mixed vegetables & a potato croquette