Saturday November 27, 2021

French Onion Soup 7

Montecino Salad 11

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

Vegetable Stuffed Mushrooms 9

served in a brown demi

Crispy Chicken Wings 12

served with blue cheese

Burrata 12

sliced beets, arugula & roasted grape tomatoes topped with a balsamic glaze

Clams Casino 12

topped with bacon, peppers & onions in a lemon white wine sauce

Baked Homemade Cavatelli 22

in a fresh bolognese sauce topped with melted mozzarella

Fusilli Perfumate 23

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Rigatoni Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Sea Scallops & Shrimp Luciano 28

sauteed in garlic & white wine with a touch of marinara sauce served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted ½ chicken with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Double Cut Pork Chop Au Poivre 26

pan-seared in a brandy peppercorn cream sauce served with mixed vegetables & mashed potato

Grilled Veal Chop 36

topped with sauteed mushrooms & onions served with mixed vegetables & mashed potato

Swordfish Di Marco 28

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

Baked Branzino 28

topped with a crabmeat stuffing & a lemon beurre blanc served with mixed vegetables & rice

Red Snapper Livornese 30

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