Thursday February 27, 2020

Lobster Bisque 7

Meatball & Onion Bar Pie 10

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

Johnny Boy Calamari 13

fried calamari tossed with sautéed hot peppers & broccoli rabe

Homemade Cavatelli 21

broccolini, cannellini beans & tomatoes in garlic & oil

Homemade Tagliatelle Calabrese 22

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

Lobster Rollatini 25

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 fresh rosemary & cipollini onions in garlic & oil served with mixed vegetables & roasted potatoes

Pork Chop Au Poivre 26

sautéed pork chops in a brandy peppercorn cream sauce served with mixed vegetables & roasted potatoes

Veal Nino 28

sautéed veal scaloppini topped with mushrooms & peas in a light tomato sauce served with rigatoni

Blackened Salmon 27

pan-seared cajun spiced filet with fresh lemon served with mixed vegetables & roasted potatoes

Baked Branzino 28

baked filet topped with crab meat & a lemon beurre blanc served with mixed vegetables & roasted potatoes

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 & roasted potatoes