November 12, 2016

Beet Salad 11

mixed greens, purple beets, grape tomatoes, carrots & goat cheese with vinaigrette dressing

Fried Artichoke Hearts 9

served with blue cheese

Arugula Salad 11

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

Sal D’s Spring Rolls 10

with crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

chopped asparagus. string beans, cucumbers, carrots, hearts of palm, chick peas, tomatoes & feta cheese topped with vinaigrette dressing

Spaghetti Carbornara 21

pancetta, peas & reggiano parmigiano cheese

Short Rib Ravioli 24

                                                                      in a au poivre sauce

Homemade Tagliatelle Pomoroso 26

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

Fettucini Misto 24

chicken, sweet & spicy sausage, sun-dried tomatoes, shiitake mushrooms & broccoli with garlic & oil

Free Range Chicken 24

partially de-boned organic chicken roasted with garlic & olive oil served with mixed vegetables & mashed potatoes

Grilled Veal Chop 34

16oz grilled veal chop topped with sautéed peppers & onions served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

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

Cod Fra Diavolo 26

sautéed filet topped with cannellini beans in a spicy marinara sauce served over linguini

Branzino Al Forno 28

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

Marinated Rib Eye 35

grilled  16 oz rib eye topped with crispy onions served with mixed vegetables & mashed potatoes