Mare E Monti Trattoria - Full Menu

Deep color with more intense, powerful fruit. Partners well any meaty dish such as grilled or roasted pork and goes perfect with Bolognese. Suggested Menu Item: Maiale Saltimbocca, Spaghetti con Polpette

This wine is not meant for light and delicate dishes; in fact the wine will simply crush the meal, spoiling the flavors of the dish. Among its heavy duty flavors are blackberry, black currant, plum, eucalyptus, mint, violet, black tea, dusty earth, cedar,

Extremely refreshing lightly sparkling wine with notes of fresh nectarine, melon and white peach. Delicate, slightly sweet with a long lingering finish

Aromatic, tannic and with low acidity. Earthy notes, black berries and has an inky-deep purple color. It can be described as rustic which is less pronounced when the wine is paired with food. Italian immigrants drank Montepulciano d ' Abruzzo with their m

One of Italy 's Greatest Wines Big, powerful, tannic wine. Will overwhelm food so best paired with pasta and veggies. Suggested Menu Item: Amatra Croccante

Prosecco is a young and fresh sparkling wine that is a classic pairing with Seafood. The citrus notes act like a squeeze of lemon on the seafood. Great with anything fried and battered as the high acidity in the Prosecco cuts through the grease and cleans

The Great Bitter Rich Italian Red wine. Pairs well with steak, pork, veal and poultry. Suggested Menu Item: Vitello Marsala

The color is cherry or ruby red with a fruity perfume, strongly reminiscent of blackberries. The flavor is dry, slightly acid, rounded, warm and full-bodied. Great with Eggplant Parmigiana. Suggested Menu Item: Vitello alla Milanese, Gnocchi Alessia

Classic Italian wines like Brunello Di Montalcino go very well with Chicken Parm —the tannin in the wine will cut through the fat and the cheese, while still keeping with the complementary flavors of the tomato. Also pairs well with heavy meat dishes, suc

Traditional pairings for Barbaresco are rich meat focused dishes like braised short ribs, beef roasts, lamb or veal chops. Here you'll find that the smoke and earthy qualities of the wine are complemented by the dish. The wine is also amazing with earthy

Light, fruity character with a pink color that can range from a pale orange to a vivid near-purple. Italy makes amazing Rosé that will have a bit of a fizz to them and are typically made by the Barbera grape. Anything high in fat/protein and low in carbs

Fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Often has a flavor profile of sour red cherries with earthy aromas. Wines made from Sangiovese usually have medium-plus tann

Malfy Gin, Campari, Sweet Vermouth, Orange Bitters, Fresh Orange

Bailey's Irish Cream, Frangelico, Espresso, Butterscotch Schnapps, Coco Sugar Rim

Woodford Reserve, Orange Bitters, Madagascar Bourbon Vanilla Syrup, Muddled Orange Cherry

Chambord, Stoli Raz, Fresh Lemon, Sugar Rim

Cognac, Grand Marnier, Lime Juice, Lemon Twist, Sugar Rim

Prosecco, Hibiscus Syrup, St. Germain, Wild Hibiscus Flower

Dry, tart and acidic with herbal flavors as well as tropical fruit. Typically, very light which make them a nice match for cream- or oil-based sauces, oysters and grilled vegetables. Suggested Menu Item: Torno Carpaccio, Cannellone di Verdane

Woodford Reserve, Amaro, Sweet Vermouth, Luxardo Cherry

Ask your server for seasonal options and bottled beer selections

Plum and black cherry are among the most common fruit-based descriptors. Fruity, spicy. Very soft, less tannin than Cabernet sauvignon. Smooth, rounded and easy drinking . Pairs best with tomato-based red sauces and meat such as; Osso bucco (braised veal

Medium-bodied with firm tannins and medium-high to high acidity. Floral, cherry and light nutty notes. Pairs best with tomato-based red sauces but will also work with cream- or oil-based sauces. Roast lamb with rosemary and garlic, Roast or braised veal,

Fruity, buttery, with a velvety feel that's atypical to dry white wines. Best paired with cream- or oil-based sauces, but can also be served with a light, tomato-based red sauce, Risotto, Pork and Roasted Chicken. Suggested Menu Item: Melanzare all Parmig

Simple, light-bodied, dry and crisp complemented by aroma notes citing lemon, green apple and blossoms. Best paired fish dishes such as mussels and great with cream- or oil-based sauces but can hold its own with tomato-based red sauces. Suggested Menu Ite

Woodford Reserve, Angostura Bitters, Cinnamon Rosemary Simple Syrup, Orange Peel, Rosemary Spring

Light to medium body with an aroma reminiscent of black and/or red cherry, raspberry. Great option for meat and the other fish such as duck and mushrooms and salmon or tuna. Suggested Menu Item: Anatra Croccante, Ravioli ai Funghi

Stuffed risotto balls with imported ham, sweet green peas, fontina, mozzarella and parmigiano cheese, breaded and fried until golden brown, served with marinara sauce or spicy mayo sauce

Cast iron seared 14-ounce New York sirloin with sweet vinegar peppers and Italian string beans, served with a gorgonzola cheese and spring onion potato cake

Ask your server for seasonal options

Italian herb breaded Provini veal served with a lemon wedge and arugula salad

Tannins are a naturally occurring substance in grapes and other fruits and plants (like tea, for example). The taste of tannin is often described as bitter, causing a dry and puckery feeling in the mouth. Tannins end up in your wine when the vintner allow

Seeing this on the label of your wine bottle means that the wine producers followed the strictest regulations possible to make that wine. The wine was tested a committee that then guarantees the geographic authenticity of the wine and its quality. There a

This designation was created a little after the DOC and DOCG designations in order to accommodate growers who couldn't meet all the DOC or DOCG regulations for one reason or another, but were still producing great wines

DOC wines are much more commonly found. The rules governing quality and authenticity are still very strict, but they're a little more generous than those for DOCG status. For instance, the geographic zone might be a little bigger or the rules about what k

Crispy fried half duckling, cannellini beans with crispy pancetta, roasted garlic and rosemary with a balsamic glaze served with string beans

Mesclun greens, roasted red and golden beets, grape tomatoes, cucumber, goat cheese with sweet red pepper vinaigrette

Fresh mozzarella cheese, tomatoes, fresh basil, extra virgin olive oil and field greens

Field greens, grape tomatoes, julienne carrots, cucumbers, red onion, imported olives with house vinaigrette

Crisp romaine hearts, homemade garlic croutons, shaved parmigiano cheese with homemade classic Caesar dressing

Tito's Vodka, Disaronno, Luxardo Cherry

Creamy parmigiano polenta, mushrooms, Italian parsley and spring onion in a shallot butter sauce

Prosciutto di Parma, capocollo and salame, fire roasted red peppers, grilled eggplant and zucchini, fontina cheese, imported olives, marinated button mushrooms and artichoke hearts (Serves 2 to 4 people)

Sashimi grade tuna pounded thin with capers, red onion, lemon, Italian parsley, extra virgin olive oil and crostini bread

14-ounce double cut pan seared pork chop stuffed with prosciutto, fresh sage and fontina cheese, topped with a mushroom brandy sauce and served with polenta and broccoli

Sautéed chicken breast with amaretto liquor, imported gorgonzola cheese, spring onion and walnuts in a parmigiano cream sauce with a choice of pasta

Fresh p.e.i. mussels simmered in garlic, tomatoes, Italian parsley, red chilies in a white wine broth with garlic crostini

Tito's Vodka, St. Germain, Grapefruit, Fresh Lemon, Rosemary Spring

Sautéed chicken breast, layered with prosciutto di parma, eggplant, fresh mozzarella cheese and pomodoro sauce served with a choice of pasta

Classic native calamari lightly fried and tossed with cherry peppers and a light butter sauce

Italian herb breaded chicken in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Complimentary refill

Sautéed veal scaloppine, mushrooms, imported prosciutto, roasted garlic and Marsala wine sauce served with a choice of pasta

Baked beef meatballs simmered in our pomodoro sauce, topped with ricotta cheese

Italian herb breaded Provini veal in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Served with 3 Italian meats: Leoncini Porchetta, Golfetta Salame and Prosciutto di Parma along with 3 cheeses: Piave Vecchio, Crucolo and Cacio di Bosco al Tartufo. Served with our homemade crostini

Wild rucola, red onion, grape tomatoes, walnuts, dried cranberries and gorgonzola cheese with white balsamic vinaigrette

Dry, fresh and well balanced. The color is an amber with hints of straw-yellow, greenish streaks. Fragrance is a field of flowers with a note of ripe fruit and a hit of apple. Suggested Menu Item: Merluzzo alforno