Wednesday February 26, 2020

New England Clam Chowder 7

Montecino Salad 11

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

Burrata 11

roasted tomato, grilled zucchini, roasted peppers & balsamic glaze with crostini

Sea Scallops Oreganata 16

with asparagus

Homemade Cavatelli 21

broccolini, cannellini beans & tomatoes in garlic & oil

Homemade Tagliatelle Pesto 22

grilled chicken & fresh tomatoes in a creamy pesto sauce 

Lobster Rollatini 24

lasagna ribbons stuffed with lobster meat & vegetables topped with a pink sauce & melted mozzarella 

Risotto Di Mare 28

clams, mussels, sea scallops, calamari, shrimp & fresh tomatoes in a white wine sauce 

Free Range Chicken 24

partially de-boned chicken roasted with garlic & rosemary 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 with fresh lemon served with mixed vegetables & a potato croquette

Baked Orange Roughy 27

baked filet topped with crab meat & a lemon beurre blanc served with a mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Pan-Seared Swordfish 27

pan-seared filet topped with capers in a lemon wine sauce served with mixed vegetables & a potato croquette