Tuesday February 25, 2020

New England Clam Chowder 7

Fried Artichoke Hearts 9

served with blue cheese

Meatball Salad 10

romaine, tomatoes, red onions, roasted hot pepper, meatball & ricotta in a red wine vinaigrette

Burrata 12

arugula, fig jam, prosciutto & crostini

Seafood Stuffed Mushrooms 12

topped with a lemon white wine sauce

Bucatini Carbonara 21

pancetta & peas in a cream sauce

Paccheri Calabrese 23

crumbled hot sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Homemade Cavatelli Alla Rabe 24

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

Lobster & Shrimp Scampi 26

served over linguini

Chicken Francoli 24

sautéed chicken with shiitake mushrooms in a brown cognac demi with a touch of cream served with mixed vegetables & a potato croquette

Pork Chop MonaChina 26

breaded pork chop pounded thin topped with mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Veal Paisano 28

sautéed veal scaloppini topped with roasted red peppers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & a potato croquette

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc, served with lentils & spinach

Monkfish Fra Diavolo 27

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

Swordfish Livornese 27

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

Grilled RibEye 38

topped with sautéed onions & mushrooms served with broccolini & a potato croquette