Thursday October 20, 2016

French Onion Soup 7

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Arugula Salad 11

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

Montecino Salad 11

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

Zucchini Pasta 12

with chickpeas in a pomodoro sauce

Fusilli Fagiole 21

broccolini, tomatoes & cannellini beans in garlic & oil

Dirty Risotto 23

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

Linguini Due Mare 24

shrimp, roasted garlic, fresh tomatoes & basil in a white clam sauce

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Chicken Cardinale 23

sautéed chicken topped with prosciutto, breaded eggplant & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Pork Chop Au Poivre 25

porterhouse pork chop topped with a brandy peppercorn sauce served with broccoli rabe & roasted potatoes

Branzino Livornese 26

topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Grilled Swordfish 26

grilled greek style swordfish served with fresh lemon, spinach & roasted potatoes

Cod Oreganata 27

broiled filet topped with seasoned breadcrumbs & chopped tomatoes in a white wine sauce served with mixed vegetables & roasted potatoes