Saturday February 1, 2020

Fried Artichoke Hearts 9

served with blue cheese

Montecino Salad 11

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

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Asparagus Wrap 12

asparagus, prosciutto, roasted peppers & mozzarella in a puff pastry served with marinara sauce

Paccheri Calabrese 21

pancetta & meatballs in a plum tomato sauce topped with ricotta

 Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster Ravioli 22

chopped tomatoes in a champagne cream sauce

Fusilli Fagioli 24

shrimp, broccolini, tomatoes & beans in garlic & oil

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary & cipollini onions served with mixed vegetables & mashed potato

Short Ribs 30

braised short ribs in a vegetable stew served over mashed potato

Veal Cardinale 28

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

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Cod Al Forno 28

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

Baked Branzino 28

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