Thursday March 31, 2016

French Onion Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Monetcino Salad 11

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

Paccheri Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Cannelloni 22

shredded pork, spinach & ricotta topped with melted mozzarella in a light marinara sauce

Risotto Primavera 23

roasted chicken, & spring vegetables in a white wine sauce

Whole Wheat Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 24

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

Pork Chop Au Poivre 26

prime cowboy cut pork chop in a creamy peppercorn sauce with broccoli rabe & potato croquette

Veal Alla Funghi 28

sautéed veal scaloppini topped with porcini mushrooms & pignoli nuts in a light tomato sauce served over rigatoni

Almond & Parmesan Encrusted Orange Roughy 26

pan seared filet with a parmesan crust topped with a lemon beurre blanc sauce served with sautéed spinach & a potato croquette

Salmon Oreganata 26

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

Monkfish Scampi 27

scaloppini in a garlic white wine sauce over linguini fini