Friday February 5, 2016

French Onion Soup 7

Arugula Salad 11

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

Stuffed Artichoke 12

Montecino Salad 11

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

Homemade Cavatelli Fagiole 20

escarole & cannellini beans in garlic & oil

Buccatini Amatriciana 22

crumbled sweet sausage, pancetta, onions, roasted garlic & basil in a light tomato sauce with a dollop of ricotta

Risotto Langostino 26

fresh lobster meat, mushrooms & asparagus  in a pink sauce

Beef Braciole 27

braised beef in a ragu sauce served over rigatoni topped with shaved reggiano

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sal D’s 27

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella topped with a demi glaze served with mashed potatoes

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

monkfish scaloppini sautéed in a spicy marinara sauce with cannellini beans served over linguini fini

Cod Al Forno 27

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