Saturday May 14, 2016

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Spring Rolls 10

sweet sausage, broccoli rabe & mozzarella cheese

Arugula Salad 11

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

Montecino Salad 11

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

Clams Casino 12

Whole Grain Penne Fagoli 21

escarole & beans with garlic & oil

Stuffed Rigatoni Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Pappardelle Pomoroso 24

shrimp, onions, roasted garlic & basil in a plum tomato sauce

 Risotto Di Mare 28

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

Free Range Chicken 24

oven roasted partially de-boned chicken with cherry peppers in a white wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetables stew served over mashed potatoes

Grilled Veal Chop 29

grilled porterhouse veal chop topped with sautéed peppers & onions served with mixed vegetables & mashed potatoes

Branzino Livornese 27

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

Salmon Oreganata 26

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

Soft Shell Crabs Scampi 26

 soft shell crabs sautéed with garlic in a lemon wine sauce served over capellini