Saturday March 14, 2020

Chicken Noodle Soup 7

Eggplant Meatballs 9

served with ricotta cheese & marinara sauce

Burrata 11

grilled zucchini, roasted tomatoes & basil topped with a balsamic glaze

Nino Salad 11

romaine, chopped onions, roasted peppers, provolone & tomatoes in a red wine vinaigrette

Montecino Salad 11

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

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Homemade Gnocchi 21

with chopped tomatoes in a fresh pesto cream sauce 

Paccheri Calabrese 22

pancetta & meatballs in a plum tomato sauce topped with ricotta

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Francoli 28

Scaloppini topped with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc, served with mixed vegetables & rice

Monkfish Di Marco 27

monkfish medallions sauteed with hot peppers & chopped tomatoes in a lemon white wine sauce served over linguini

Baked Branzino 28

topped with crabmeat & a lemon white wine sauce served with mixed vegetables & rice