Sunday October 2, 2016

Eggplant Caponata 7

eggplant, sweet peppers, onions, tomatoes sautéed in garlic &  olive oil

Vegetable Stuffed Mushrooms 8

topped with a lemon wine sauce

Sal D’s Spring Rolls 9

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Montecino Salad 11

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

Homemade Cannelloni 19

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

Fusilli Calabrese Amatriciana 20

homemade pasta with pancetta, onions, plum tomatoes, roasted garlic & basil in a light tomato sauce

Dirty Risotto 23

crumbled sweet & spicy sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Tagliatelle Langostino 25

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

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank ina vegetable stew served over risotto

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Cod Livornese 27

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

Branzino Almondine 26

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