Saturday October 1, 2016

Lentil Soup 7

with roasted chicken

Sal D’s Burrata 10

fresh burrata, garden tomatoes, basil pesto & olive oil with crostinis

Montecino Salad 11

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

Stuffed Artichoke 10

Clams Casino 12

Beet Salad 11

mixed greens, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Homemade Cannelloni 20

shredded pork, spinach, mozzarella & ricotta topped with a marinara sauce

Fusilli Calabrese Siciliano 21

homemade pasta with grilled eggplant, plum tomatoes, black olives & capers in a light tomato sauce topped with a dollop of ricotta cheese

Tagliatelle Langostino 26

fresh lobster meat, peas & fresh tomatoes in a cream sauce

Risotto Di Mare 27

clams, mussels, sea scallops, shrimp, calamari & fresh tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank ina vegetable stew served over mashed potatoes

Veal Picatta 28

sautéed veal topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Parmesan Encrusted Salmon 26

fresh filet topped with a parmesan and herb crust with a lemon beurre blanc served with mixed vegetables & rice

Cod Livornese 27

sautéed fresh filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Branzino Almondine 27

broiled fresh filet topped with toasted almonds in a lemon wine sauce served with sautéed spinach & rice