Thursday October 13, 2016

Stuffed Mushrooms 8

with vegetable & sausage stuffing topped with a brown demi-glaze

Zucchini Sticks 8
Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

baby arugula, grape tomatoes, red onions & shaved reggiano with lemon & olive oil

Montecino Salad 11

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

Homemade Gnocchi Bolognese 20

with peas

Fusilli Calabrese 22

pan-fried meatballs & crumbled sweet sausage in a light tomato sauce topped with shaved reggiano

Capellini Gamberetti 24

shrimp, broccoli rabe & tomatoes in garlic & oil

Risotto Langostino 26

fresh lobster meat, shiitake mushrooms & peas in a pink sauce

Free Range Chicken 24

partially de-boned organic chicken roasted with garlic, cipollini onions & olive oil served with mixed vegetables & scalloped potatoes

Marinated Pork Chop 26

grilled marinated double cut pork chop topped with crispy onions served with broccoli rabe & scalloped potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed asparagus, prosciutto & mozzarella topped with a shiitake mushroom sauce with a touch of cream served with mixed vegetables & scalloped potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils, spinach & scalloped potatoes

Branzino Almondine 26

broiled filet topped with toasted almonds in a lemon wine sauce served with spinach & scalloped potatoes

Sea Scallops Au Poivre 28

bacon wrapped sea scallops topped with a creamy peppercorn sauce served with sautéed spinach & scalloped potatoes