Friday August 2, 2024

Pan-Fried Meatballs 12

served with sauteed sweet peppers & onions

Crispy Chicken Wings 12

served with blue cheese

Montecino Salad 12

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

Burrata 14

roasted tomatoes, prosciutto & basil topped with a balsamic glaze

Spicy Clams Casino 15

topped with breadcrumbs, sweet & cherry peppers, onions & bacon in a lemon wine sauce

Paccheri Carbonara 23

pancetta, onions & peas in a cream sauce

Orecchiette Fagioli 24

sautéed chicken, escarole & cannellini beans in garlic & oil

Farfalle Santa Lucia 24

crumbled sweet sausage, mushrooms & peas in a pink sauce

Beef Braciole 30

braised beef braciole slow cooked in a ragu served over cavatelli topped with shaved reggiano

Free Range Chicken 26

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

Pork Chop Parmigiana 30

pan-fried breaded pork chop topped with fresh mozzarella, marinara sauce & basil served with mixed vegetable & mashed potato

Veal Rosa Marina 32

sautéed veal scallopini with rosemary & sun-dried tomatoes in a lemon wine sauce served with mixed vegetable & mashed potato

Grouper Livornese 34

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

Branzino Al Forno 34

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetable & rice

Blackened Swordfish 34

topped with a lemon beurre blanc served with spinach & rice

Pan-Seared Cod 34

topped with capers in a lemon wine sauce served with mixed vegetable & rice

Heady Topper (IPA) 16