Saturday November 28, 2015

Rice Balls 8

ground beef, peas & parmesan cheese

Montecino Salad 11

chopped string beans, asparagus, carrots, cucumbers, hearts of palm, chick peas, tomatoes & feta cheese with vinaigrette

Arugula Salad 11

baby arugula, tomatoes, red onions, candied pecans & shaved reggiano cheese in lemon & olive oil

Sal D’s Spring Rolls 10

sweet sausage, broccoli rabe & mozzarella cheese

Lasagna Rollatini 19

ground chicken, vegetables & ricotta cheese topped with marinara sauce & melted mozzarella

Rigatoni Calabrese 22

fresh homemade pasta in a pork ragu sauce topped with a dollop of ricotta cheese

Fusilli Perfumata 23

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fettuccini Di Vinci 25

sea scallops & mushrooms in a light pink sauce

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sal D’s 27

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a light demi-glaze served over mashed potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Orange Roughy Almondine 26

baked filet topped with toasted almonds topped with a lemon wine sauce served with mixed vegetables & rice

Monkfish Fra Diavolo 27

monkfish scaloppini  filet with clams in a spicy marinara sauce served over linguini fini