Saturday, May 7, 2016

French Onion Soup 7

Arugula Salad 11

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

Stuffed Mushrooms 8

vegetable stuffed mushrooms in a brown demi glaze

Sal D’s Burrata 9

prosciutto, tomatoes, olive oil & crostinis

Stuffed Artichoke 10

 Montecino Salad 11

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

Fettuccini Amatriciana 21

pancetta, roasted garlic, fresh plum tomatoes & onions in a light tomato sauce topped with a dollop of ricotta cheese

Homemade Short Rib Ravioli 24

in an au poivre sauce

Dirty Risotto 24

crumbled sweet & spicy sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Homemade Paccheri Langostino 25

fresh lobster meat, peas & shiitake mushrooms in a pink sauce

Free Range Chicken 24

oven roasted 1/2 organic chicken with vinegar peppers in a white wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Greek Style Veal Chop 28

grilled porterhouse veal chop topped with sautéed peppers & onions 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

Monkfish Scampi 27

monkfish scaloppini sautéed in garlic & white wine served over linguini fini

Chilean Seabass 32

pan-seared filet with fresh lemon served with sautéed escarole & rice