Saturday April 9, 2016

Vegetable Lentil Soup 7

with roasted chicken

Arugula Salad 11

tomatoes, red onions & shaved reggiano with lemon & olive oil

Sal D’s Spring Rolls 10

 sausage, broccoli rabe & mozzarella cheese

Montecino Salad 11

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

Risotto Primavera 20

seasonal vegetables in a white wine sauce

Homemade Pappardelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a light pink sauce

Homemade Cavatelli Gamberetti 24

shrimp, broccoli rabe & fresh tomatoes in garlic & oil

Beef Braciole 27

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

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream 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

Black Sea Bass 26

skin on cajun spiced filet topped witha lemon beurre blanc sauce served with sautéed spinach & rice

Cod Livornese 27

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