Friday October 28, 2016

Escarole & Bean Soup 7

with roasted chicken

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 10

Arugula Salad 11

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

Montecino Salad 11

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

Fusilli Fagiole 21

escarole & cannellini beans in garlic & oil

Spaghetti Carbornara 22

pancetta, egg, onions & peas in a white wine sauce

Homemade Tagliatelle Pomoroso 26

fresh lobster meat, roasted garlic, basil & plum tomatoes in a light tomato sauce

Free Range Chicken 24

oven roasted partially de-boned cut up chicken with roasted potatoes & cherry peppers in a white wine sauce served with mixed vegetables

Pork Baci Baci 26

pork scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a cognac brown demi with a touch of cream served with mixed vegetables & mashed potatoes

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Mahi Mahi Livornese 27

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