Monday 3/23/2020

Stuffed Pepper 9

ground beef & vegetables topped with melted mozzarella in a marinara sauce 

 Chicken Vinegar Pepper Spring Rolls 11

chicken cutlet, mozzarella, sweet cherry peppers & broccoli rabe with a side of VP sauce

Beet Salad 11

romaine, purple beets, carrots, corn & goat cheese in a vinaigrette

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Montecino Salad 11

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

Stuffed Artichoke 11

Baked Cavatelli 19

with mozzarella in a Bolognese sauce

Capellini Perfumate 22

crumbled sweet sausage, sun-dried tomato and broccoli rabe in garlic and oil

Tagliatelle Tre Mare 23

scallops, mussels and clams in a light pink sauce

Risotto Salvatore 26

lobster meat, asparagus and mushroom in a white wine sauce

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary 

Pork Chop Monacina 26

breaded thin pork chop topped with mozzarella in a mushroom marsala sauce

Veal Cardinale 28

battered scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with rigatoni

Orange Roughy Livornese 27

red onions, capers and olives in a light tomato sauce

Branzino Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce