Thursday June 22, 2023

Fried Zucchini Flowers 12

stuffed with ricotta & served with marinara sauce

Montecino Salad 12

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

Zucchini Bar Pie 13

white bar pie topped with ricotta, zucchini & zucchini flowers topped with shaved reggiano & truffle honey

Fried Artichoke Hearts 12

served with blue cheese

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Crabmeat Stuffed Mushrooms 15

topped with a lemon wine sauce

Baked Cavatelli Bolognese 23

Fettuccini Alfredo 24

chicken & broccoli in a cream sauce

Farfalle Natalie 24

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

Risotto Primavera 26

sauteed shrimp & seasonal vegetables in a white wine sauce

Chicken Rosa Marina 26

sauteed chicken with fresh rosemary & chopped tomatoes in a lemon white wine sauce served with mixed vegetable & potato croquette

Blackened Pork Chop 30

pan-seared rib-eye cut pork chop topped with sauteed peppers & onions served with mixed vegetable & potato croquette

Veal Gimignano 31

breaded veal cutlet topped with spinach, mozzarella & mushrooms in a marsala wine sauce served with mixed vegetable & potato croquette

Branzino Al Forno 32

battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with mixed vegetable & potato croquette

Swordfish Livornese 32

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetable & potato croquette

Pistachio Encrusted Halibut 35

topped with a lemon beurre blanc served with spinach & potato croquette