Sunday December 18, 2016

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

 Montecino Salad 11

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

Arugula Salad 11

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

Stuffed Artichoke 10

Fusilli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Baked Stuffed Rigatoni 22

in a fresh bolognese sauce with peas

Homemade Tagliatelle Pomoroso 26

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

Risotto Di Mare 28

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

Free Range Chicken 24

oven roasted partially de-boned chicken with garlic & olive oil served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, sautéed spinach & a potato croquette

Baked Orange Roughy 27

oven baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Marinated Rib Eye 35

16oz grilled marinated rib eye topped with crispy onions served with mixed vegetables & a potato croquette