Monticello at Red Bank Italian Restaurant Menu

Wild jumbo and whole roasted long hot peppers sautéed with grape tomatoes, pancetta, crispy potatoes . Finished in a Pinot Grigio wine sauce and our freshly made garlic aioli. Can be modified with gluten free for extra cost.

(With rice flour) Crispy tender floured wild calamari and pepperoncino . Served with San Marzano Pomodoro fresco sauce. Can be modified with gluten free for extra cost.

Grass fed organic home made mini meatballs served with our San Marzano Pomodoro sauce. Drizzled with basil infused extra virgin olive oil, topped with shaved Parmigiano cheese and garnished with garlic crostini.

Grilled eggplant rolled with prosciutto Di Parma & ricotta, topped with mozzarella & San Marzano Pomodoro fresco served with crostini bread. Can be modified with gluten free for extra cost.

Gluten-free. Goat cheese stuffed wine poached pear & baked. Served with organic baby arugula wrapped with prosciutto di Parma. Topped with candied mixed nuts, and cranberries drizzled with a Cabernet fig vinaigrette.

Made gluten-free upon request for extra cost. Fresh organic mussels steamed in a white wine saffron, parsley and pancetta broth. Garnished with grilled Tuscan bread and drizzled with extra virgin olive oil from Puglia Italy

Dozen fresh clams in a spicy San Marzano filetto di pomodoro sauce with pancetta, pepperoncino and basil. Garnish with grilled Tuscan bread & drizzled with extra virgin olive oil from Puglia Italy. Can be modified with gluten free for extra cost.

A selection of 4 Italian cheeses. Pecorino Calabrese, Mignonette, creamy Gorgonzola dolce and fresh Burrata infused with black truffle oil. Served with Gaeta olives, roasted peppers and garnished with grilled Tuscan bread. Can be modified with gluten free for extra cost.

A selection of imported Italian cured meats. Coppa, prosciutto Di Parma, pistachio mortadella and black pepper crusted salami. Served with fire roasted peppers and caper berries. Garnished with grilled Tuscan bread. Can be modified with gluten free for extra cost.

Gluten-free. Organic baby spinach, tossed with garlic aioli, balsamic vinaigrette & candied nuts. Served over a bed of sliced beets and oranges. Finished with a fig balsamic glaze.

Gluten-free. Goat cheese stuffed wine poached pear & baked. Served with organic baby arugula wrapped with prosciutto Di Parma. Topped with candied mixed nuts and cranberries, drizzled with a Cabernet fig vinaigrette.

Gluten-free. Organic mixed greens, gorgonzola, grapes and candied nuts tossed with balsamic vinaigrette.

Crisp romaine hearts tossed with our freshly made Caesar dressing topped with homemade croutons. Can be modified with gluten free for extra cost.

Served on a clear chicken consommé topped with shaved Parmigiana cheese.

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

Rustic flatbread spread with a mixture of toasted almonds and goat cheese. Topped with organic baby arugula, organic poached pears and prosciutto Di Parma. Garnished with shaved Parmesan cheese and a fig glaze.

Rustic flatbread topped with our San Marzano marinara sauce, sharp provolone cheese, and our sliced home-made meatballs. Finished with shaved parmesan cheese.

Rustic flatbread topped with our San Marzano marinara sauce, fresh mozzarella & pesto. Finished with shaved parmesan.

Rustic flatbread topped with our San Marzano marinara sauce, mozzarella cheese, home-made Italian ground sausage & ricotta cheese.

Wild jumbo shrimp, imported Mediterranean octopus, wild calamari, organic mussels & clams served in a San Marzano spicy filetto di pomodoro sauce over spaghettini. No substitutions. Can be modified with gluten free for extra cost.

Broccoli rabe sautéed with mushrooms, open fire roasted peppers and home made Italian ground sausage. Finished in a Pinot Grigio wine sauce. Tossed with rigatoni pasta. Topped with shaved Parmigiana cheese, and drizzled with extra virgin olive oil. Can be modified with gluten free for extra cost.

Sautéed wild shrimp with cherry tomatoes and shallots, flambéed with brandy, and finished in a creamy pink sauce over spaghettini. Topped with a colossal prawn & shaved Parmigiana. Can be modified with gluten free for extra cost.

Sautéed diced eggplant, zucchini, yellow squash, fresh basil, and fresh mozzarella in an open fire roasted tomato broth with a touch of Vermouth. Topped with shaved Parmigiana cheese. Can be modified with gluten free for extra cost. Add shrimp or chicken for extra cost.

Potato gnocchi tossed with our San Marzano filetto di pomodoro sauce, mozzarella and fresh basil. Topped with shaved parmigiana cheese.

Sautéed home made Italian ground sausage, with mushrooms, shallots, peas, and apple wood bacon. Finished with our San Marzano pomodoro fresco with a touch of cream. Can be modified with gluten free for extra cost.

Seared Faroe Island salmon. Wild jumbo shrimp, wild calamari, organic mussels & clams sautéed and finished in a white wine sauce. Served over our creamy saffron infused peas risotto. Drizzled with extra virgin olive oil from Puglia Italy. Gluten-free.

Sauce Choices: Creamy Vermouth/Caprese Style/Pesto/Vodka/Alfredo/Scampi/Garlic & Oil/Cacio e Pepe. Can be modified with gluten free for extra cost.

Gluten-free. Pan seared 8oz Faroe Island salmon fillet, topped with a wild jumbo shrimp. Finished in a scampi sauce with cherry tomatoes. Served over pesto risotto and fresh vegetables of the day.

Panko crusted double cut pork chop, pan seared to golden perfection. Served in a calvados honey reduction. Topped with goat cheese, and served with sautéed fresh vegetables & mixed roasted roots. (Pork should not be consumed Raw)

Stuffed hormone free no antibiotic chicken breast with prosciutto Di Parma, organic spinach, and mozzarella. Panko crusted, and pan seared to golden perfection. Finished with a wild mushroom Marsala sauce with a touch of cream. Served Parmigiana, truffle oil coated fries and vegetables of the day.

Lightly breaded grass fed veal cutlet. Topped with our San Marzano pomodoro fresco sauce, and mozzarella. Served over spaghettini.

Lightly breaded hormone free chicken breast. Topped with our San Marzano pomodoro fresco sauce, and mozzarella. Served over spaghettini.

Lightly breaded grass fed veal cutlet. Topped with an organic tricolor salad with fire roasted red peppers, cherry tomato and fresh burrata cheese. Finished with garlic aioli, and a shitake balsamic reduction.

Lightly breaded hormone free chicken breast. Topped with an organic tricolor salad with fire roasted red peppers, cherry tomato and fresh burrata cheese. Finished with garlic aioli, and a shitake balsamic reduction.

Lightly breaded hormone free pork tenderloin. Topped with an organic tricolor salad with fire roasted red peppers, cherry tomato and fresh burrata cheese. Finished with garlic aioli, and a shitake balsamic reduction.

Previously brined to ensure moisture, then simply grilled. Choice of two side dishes. No sauce, any additional sauce might have an upcharge. Gluten-free.

Faroe Island salmon simply grilled. Choice of two side dishes. No sauce, any additional sauce might have an upcharge. Gluten-free.

Previously brined to ensure moisture, then simply grilled. Choice of two side dishes. No sauce, any additional sauce might have an upcharge. Gluten-free.

Wild jumbo shrimp simply grilled. Choice of two side dishes. No sauce, any additional sauce might have an upcharge. Gluten-free.

Gluten-free

Gluten-free

Gluten-free

Gluten-free

Gluten-free

Gluten-free

Creamy risotto tossed with sautéed wild mushrooms, peas and finished in a marsala wine. Gluten-free

Gluten-free

Chocolate lava 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.

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

Rustic bread baked in a creamy custard, with dark chocolate chunks & orange zest. Served warm & finished with crème anglaise and a scoop of vanilla ice cream.

Two scoops of Gelato topped with fresh macerated Berries in a brandy sauce & Chantilly cream.