Thursday May 16, 2019

Chicken Noodle Soup 7

Burrata 12

sliced tomatoes & olives topped with a balsamic glaze

Stuffed Zucchini 8

vegetable stuffing in a lemon wine sauce

Montecino Salad 11

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

Homemade Cavatelli 22

in a pork ragu sauce topped with ricotta

Fusilli Peperoncino 22

chicken, broccoli rabe & cherry peppers in garlic & oil

Capellini Due Mare 24

shrimp, tomatoes, basil, & roasted garlic in a white clam sauce

Tagliatelle Langostino 26

fresh lobster meat with peas in a pink sauce

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken oven roasted with cherry peppers in a balsamic reduction served with mixed vegetables & potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Paisano 28

sautéed veal scaloppini topped with artichokes & roasted red peppers in a lemon white wine sauce 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

Grilled Salmon 27

topped with a lemon beurre blanc served with asparagus & polenta

Halibut Al Forno 32

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