Friday November 25, 2016

French Onion Soup 7

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

mixed greens, purple beets, carrots, tomatoes & goat cheese in a vinaigrette

Montecino Salad 11

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

Homemade Cavatelli Fagiole 20

escarole & cannellini beans in garlic & oil

Lasagna Rollatini 21

ground chicken & vegetable lasagna topped with melted mozzarella in a marinara sauce

Lobster Ravioli 23

with chopped tomatoes in a champagne cream sauce

Tagliatelle Gamberetti 24

shrimp, broccoli rabe & tomatoes in garlic & oil

Free Range Chicken 24

oven roasted ½ chicken partially de-boned in garlic & olive oil topped with cipollini onions served with mixed vegetables & mashed potatoes

Veal Chop 34

16oz grilled veal chop topped with 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

Pan Seared Branzino 26

pan seared filet with skin on topped with a lemon wine sauce served with lentils & spinach

Cod Livornese 27

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