Saturday November 26, 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

Arugula Salad 11

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

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

Tagliatelle Amatriciana 22

crumbled sweet sausage, pancetta, onions, roasted garlic & basil in a plum tomato sauce

Lobster Ravioli 24

with chopped tomatoes & shrimp in a champagne cream sauce

Risotto Di Mare 28

shrimp, clams, mussels, calamari, sea scallops & tomatoes in a white wine sauce

Chicken Sal D’s 23

breaded chicken cutlet topped with prosciutto, asparagus & mozzarella topped with a brown demi-glaze served with mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella in a brandy cream peppercorn sauce served with mixed vegetables & mashed potatoes

Veal Nino 28

sautéed veal scaloppini topped with mushrooms, peas & sun-dried tomatoes 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 Livornese 26

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

Pan Seared Cod 27

pan seared filet topped with a lemon beurre blanc sauce served with mixed vegetables & rice