Friday August 16, 2019

Burrata 10

with sliced tomatoes & olives topped with a balsamic glaze

Montecino Salad 11

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

Baked Eggplant 11

battered eggplant layered with ricotta & prosciutto topped with marinara 

Stuffed Artichoke 11

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Baked Stuffed rigatoni 20

oven baked in a fresh bolognese topped with melted mozzarella

Homemade Cavatelli Fagioli 21

broccolini, cannellini beans & tomatoes in garlic & oil

Linguini due Mare 25

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

Tagliatelle Langostino 26

fresh lobster meat & chopped tomatoes in a champagne cream sauce

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & mashed potatoes

Double Cut Pork Chop Au Poivre 26

pan-seared pork chop topped with a creamy peppercorn sauce served with mixed vegetables & mashed potatoes

Baked Orange Roughy 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Branzino Al Forno 28

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

Ginger Garlic Tuna 30

pan- seared filet topped with a ginger garlic sauce served with spinach & rice

Grilled Skirt Steak 32

topped with sautéed onions, served with mixed vegetables & mashed potatoes