Tuesday June 4, 2019

Vegetable Lentil Soup 7

Burrata 10

portobello mushroom & roasted red peppers topped with a balsamic glaze

Montecino Salad 11

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

Stuffed Artichoke 11

Homemade Cavatelli 21

meatballs & pancetta simmered in a plum tomato sauce topped with ricotta

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster & Shrimp Scampi 26

served over linguini

Chicken Cardinale 24

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Veal Chop Au Poivre 34

porterhouse style veal chop topped with a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Orange Roughy Livornese 26

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

Blackened Salmon 27

pan-seared cajun spiced filet topped with lemon beurre blanc served with spinach & a potato croquette

Branzino Al Forno 28

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