Monticello at Red Bank Italian Restaurant

Madagascar vanilla bean creamy custard torched with raw sugar to a golden caramel

Zabaglione cream folded with a sweet mascarpone cream. Layered with lady fingers soaked in espresso and crème de cacao liquor. Finished with coco powder

Crepe stuffed with bananas and Nutella rolled up and Torched with raw sugar to a golden caramel. Finished with Chantilly cream & vanilla Gelato.

Two scoops of ice cream topped with fresh macerated berries & whipped cream

Chocolate lave cake made with all natural premium ingredients. Free range eggs, raw sugar, organic butter Belgium chocolate & rice flour; making this decadent dessert a gluten-free guilty pleasure. Served with vanilla gelato.

Affogato One scoops of vanilla Gelato & a shot of espresso poured on top

Short or long

Two short shots of Espresso

Two long shots of espresso topped with foamed milk

One short shot of espresso with steamed milk

Two short shots of espresso, steamed milk & foamed milk

One long shot of espresso, chocolate syrup & steamed milk, topped with whipped cream

One long shot of espresso, raspberry & chocolate syrup, steamed milk topped with whipped cream

100% Colombian

Fresh clams in a spicy filetto di pomodoro sauce with prosciutto di Parma and fresh Peperoncino peppers

Baked Top neck clams, stuffed with seasoned bread crumbs, red peppers & bacon

Baked Top neck clams, stuffed with seasoned oreganatta bread crumbs

Fresh mussels steamed in a light plum tomato sauce

Fresh mussels steamed in a white wine saffron, parsley and pancetta broth and drizzled with extra virgin olive oil

Jumbo shrimp wrapped in bacon finished in a spicy honey glaze

Poached shrimp and our home made cocktail sauce

Coconut tempura battered shrimp served with mango chutney

Tender seafood, calamari, shrimp, octopus, mussels, clams tossed in our lemon vinaigrette set a top baby arugula

Grilled eggplant (not fried or battered) rolled with prosciutto & ricotta, topped with mozzarella & pomodoro fresco

Stuffed with crab or sausage

Fresh mozzarella, vine ripened tomatoes, touch of pesto, roasted red peppers, grilled eggplant, zucchini & olives, drizzled with extra virgin olive oil

prosciutto di Parma, sopressata, salami, sharp provolone, grilled eggplant, grilled zucchini, roasted peppers, olives, cherry tomatoes, marinated mushrooms, marinated eggplant and stuffed hot peperoncino peppers

Fresh Seasonal Fruit

Sautéed wild mushroom mixed with peas, sun dried tomatoes and shallots finished in a brandy gorgonzola cream sauce over rigatoni pasta

Ravioli stuffed with lobster meat, served in a creamy, pink vermouth sauce with sautéed prosciutto di Parma, sun dried tomato & shallots

Stuffed four cheese tortellini finished in a fresh filetto di pomodoro sauce tossed with mozzarella, parmigiano cheese and fresh basil

Sautéed ground sausage, portobello mushrooms, shallots, peas and apple wood smoked bacon in a pomodoro fresco with a touch of cream, tossed with rigatoni pasta

Potato gnocchi finished in a filetto di pomodoro sauce tossed with mozzarella, parmigiano cheese and fresh basil or finished in a pesto cream sauce

Rigatoni served in creamy pink vodka sauce with sautéed prosciutto di Parma, sun dried tomato & shallots

Diced eggplant, zucchini, fresh basil, and mozzarella, served in an open fire roasted Vermouth tomato broth topped with shaved Parmigiano cheese

Fresh pasta sheets, layered with Bolognese sauce, Bechamel sauce, mozzarella, parmigiano cheese and baked to golden perfection

Fresh ziti tossed with marinara sauce, ricotta cheese and parmigiano cheese topped with mozzarella and baked to golden perfection

Four cheese tortellini finished with three sauces, Alfredo, pesto and marinara, topped with mozzarella and baked to golden and perfection

Fresh cannelloni, layered with Bolognese & Bechamel sauce, mozzarella, parmigiano cheese and baked to golden perfection

Sautéed shrimp with cherry tomatoes, pancetta, broccoli rabe and garlic, in a white wine basil sauce over pasta

Shrimp, scallop, calamari, mussels & clams served in a spicy filetto di pomodoro sauce over pasta

Sautéed shrimp with cheery tomatoes and shallots, flambe with brandy, and finished in a pink sauce over pasta topped with mozzarella & shaved Parmesan cheese

Sautéed shrimp with cherry tomatoes and garlic in a white wine basil sauce over pasta

Little neck clams finished in a filetto di pomodoro sauce or in a garlic white wine sauce over pasta

Sautéed shrimp, with artichoke hearts, portobello mushrooms, sundried tomato, shallots and peas in a creamy brandy goat cheese sauce, served over potato gnocchi

Wild salmon sauce choices: Cream dill sauce, Lemon sauce, Pesto cream sauce. Just Finished with extra virgin olive oil

Choices: Sword fish, Salmon, Grouper, Sole, Red Snapper, Flounder, Cod, Tilapia

Grilled Swordfish finished with capers, black olives in a light filetto di pomodoro sauce

Pan seared red snapper fillet finished in a filetto di pomodoro sauce with mussels and clams and drizzled with extra virgin olive oil

Shrimp, calamari, mussels, clams, scallops and fish filet of your choice, finished in a filetto di pomodoro sauce or in a white wine garlic sauce

Sautéed sun dried tomatoes, artichokes hearts, red roasted peppers, finished in a garlic white wine sauce

Sautéed zucchini, eggplant and cherry tomato, topped with mozzarella

Sautéed chicken breast, topped with manchego cheese and finished in a shiitake mushroom and bacon creamy demi-glaze sauce

Sautéed chicken breast or veal, topped with eggplant, spinach, prosciutto and mozzarella, finished in a wild mushroom Marsala sauce

Sautéed chicken breast or veal, finished in a wild mushroom Marsala sauce

Egg battered chicken breast or veal, finished in a lemon sauce

Sautéed chicken breast, finished in a grape tomato, basil and pancetta balsamico di Modena reduction

Sautéed chicken breast topped with Manchego cheese, roasted red peppers, portobello mushrooms, served in a Chianti wine reduction

Slow braised pork shank in a port wine demi-glaze sauce

Slow braised beef short ribs in a port wine demi-glaze sauce

Baby spinach, goat cheese, mandarin segments, red onions and candied nuts / cranberries tossed in a refreshing raspberry vinaigrette

Mixed greens, cherry tomatoes, shredded carrots, croutons, red onions tossed with our balsamic vinaigrette

Baby arugula, sliced poach pears, gorgonzola cheese, and candied nuts / cranberries tossed balsamic vinaigrette

Fresh crisp Romaine hearts, home baked croutons, shaved parmigiano cheese tossed with our homemade Caesar dressing

Mixed greens, gorgonzola cheese, grapes and candied nuts / cranberries tossed balsamic vinaigrette

Fresh chopped tomatoes, fresh basil, pesto and extra virgin olive oil tossed with mini elbow pasta

Romaine hearts chopped tossed in our freshly made Caesar dressing topped with shaved Parmesan cheese

Mixed greens salad tossed in our herb balsamic vinaigrette garnish with grapes, Gorgonzola cheese, candied mixed nuts & cranberries

Diced eggplant, zucchini, fresh basil, mozzarella, served in an open fire roasted Vermouth tomato broth topped with shaved Parmesan cheese

Sautéed ground sausage, Portobello mushrooms, shallots, peas and apple wood smoked bacon in a pomodoro fresco with a touch of cream, tossed with spaghettini pasta

Choices of sauces: Vermouth - Caprese Style - Pomodoro fresco - Pesto - Vodka - Alfredo

Topped with mozzarella and marinara sauce

Mushroom brown Marsala sauce

White wine lemon sauce

Spicy balsamic sauce with sausage

White wine capers sauce

Light plum tomato with mushrooms and olives

Romaine hearts chopped tossed in our freshly made Caesar dressing topped with shaved Parmesan cheese

Mixed greens salad tossed in our herb balsamic vinaigrette garnish with grapes, Gorgonzola cheese, candied mixed nuts & cranberries

Fresh mussels steamed in a white wine saffron, parsley and pancetta broth garnished with crostini and drizzled with extra virgin olive oil

Baked grilled eggplant rolled with prosciutto & ricotta, topped with mozzarella & pomodoro fresco served with crostini bread

Baked gorgonzola stuffed wine poached pear, served with prosciutto wrapped baby arugula, topped with candied mixed nuts and cranberries, drizzled with a cabernet fig vinaigrette

Sautéed ground sausage, Portobello mushrooms, shallots, peas and apple wood smoked bacon in a pomodoro fresco with a touch of cream, tossed with spaghettini pasta

Diced eggplant, zucchini, fresh basil, and fresh mozzarella, served in an open fire roasted Vermouth tomato broth topped with shaved Parmesan cheese

Fresh catch of the day, shrimp, calamari, mussels & clams over our creamy saffron & peas risotto, finished with extra virgin olive oil

Lightly breaded veal or chicken cutlet, topped with a tricolor salad with red roasted peppers, cherry tomato, and finished with a garlic aioli and a shitake balsamic reduction

Grilled chicken breast topped with pecorino calabrese cheese, roasted red peppers, served in a mushroom Chianti wine reduction with roasted roots and vegetable

Romaine hearts chopped and tossed in our freshly made Caesar dressing topped with shaved Parmesan cheese & home made croutons

Organic mixed greens salad tossed in our herb balsamic vinaigrette topped with grapes, gorgonzola cheese, candied nut & cranberries

Lightly breaded chicken breast topped with our pomodoro fresco sauce and Mozzarella served over spaghettini

Rigatoni pasta tossed in a creamy pink vodka sauce with prosciutto Di Parma, sun dried tomato & shallots

Fresh catch of the day egg battered & pan seared finished in a lemon sauce. Served with roasted roots & Vegetables of the day

Romaine hearts chopped and tossed in our freshly made Caesar dressing topped with shaved Parmesan cheese & home made croutons.

Organic mixed greens salad tossed in our herb balsamic vinaigrette topped with grapes, gorgonzola cheese, candied nut & cranberries.

Fresh organic mussels steamed in a white wine saffron, parsley and pancetta broth garnish with crostini and drizzled with Extra virgin olive oil

Baked grilled eggplant rolled with prosciutto & ricotta cheese, topped with mozzarella & finished with pomodoro fresco served with crostini bread

Lightly breaded hormone free chicken breast topped with organic spinach, grilled eggplant, prosciutto & mozzarella. Finished in a wild mushroom marsala sauce. Served with roasted roots.

Sautéed home made ground italian sausage, portobello mushrooms, shallots, peas and applewood bacon finished with a pomodoro fresco sauce with a touch of cream. Tossed with rigatoni pasta.

Fresh catch of the day egg battered & pan seared finished in a lemon sauce. Served with roasted roots & Vegetables of the day.

Romaine hearts chopped tossed in our freshly made Caesar dressing topped with shaved Parmesan cheese.

Organic Mixed greens salad tossed in our herb balsamic vinaigrette garnish with grapes, gorgonzola cheese, candied mixed nuts & cranberries.

Fresh Organic mussels steamed in a white wine saffron, parsley and pancetta broth garnish with crostini and drizzled with extra virgin olive oil.

Baked grilled eggplant rolled with prosciutto & ricotta, topped with mozzarella & pomodoro fresco served with crostini bread.

Lightly breaded grass fed veal cutlet topped with organic spinach, grilled eggplant, prosciutto & mozzarella. Finished in a wild mushroom marsala sauce. Served with roasted roots.

Lightly breaded hormone free chicken breast topped with an organic tricolor salad with fire roasted red peppers and cherry tomato. Finished with with garlic aioli and a shitake mushroom balsamic reduction.

Sautéed home made Italian ground sausage, Portobello mushrooms, shallots, peas and applewood bacon in a pomodoro fresco with a touch of cream. Tossed with rigatoni pasta.

Pan seared fresh catch of the day finished in a white wine garlic sauce with cherry tomatoes, served with roasted roots & vegetables of the day. Finished with Extra virgin olive oil.

Romaine hearts chopped and tossed in our freshly made Caesar dressing topped with shaved Parmesan cheese & home made croutons.

Organic mixed greens salad tossed in our herb balsamic vinaigrette topped with grapes, gorgonzola cheese, candied nut & cranberries.

Creamy lobster bisque finished with our homemade crème fraiche & croutons.

Fresh Organic mussels steamed in a white wine saffron, parsley and pancetta broth garnish with crostini and drizzled with extra virgin olive oil.

Dozen fresh clams in a spicy filetto di pomodoro sauce with prosciutto Di Parma and fresh pepperoncini peppers, garnish with grilled Tuscan bread.

Baked gorgonzola stuffed wine poached pear, organic baby arugula wrapped with prosciutto Di parma topped with candied mixed nuts and cranberries, drizzled with a Cabernet fig vinaigrette.

Pan seared fresh Faroe Island Salmon fillet topped with shrimp & cherry tomatoes in a scampi sauce, served with roasted roots and fresh vegetables of the day.

Lightly breaded grass fed veal cutlet topped with organic spinach, grilled eggplant, prosciutto & mozzarella. Finished in a wild mushroom marsala sauce. Served with roasted roots.

Panko crusted pork loin pan seared to golden perfection, served in a wild mushroom Port wine sauce. Served with fresh vegetables of the day.