Thursday August 18, 2016

Zucchini Flowers 8

panko crusted stuffed with spinach, prosciutto, ricotta & mozzarella served over a marinara sauce

Eggplant Caponata 8

organic eggplant, hot & sweet peppers, onions, olives capers & tomatoes in garlic & oil

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

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

Arugula Salad 11

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

Homemade Gnocchi 20

with peas in a fresh bolognese sauce

Rigatoni Calabrese 21

sweet sausage, pan fried meatballs, pancetta & roasted garlic in a light tomato sauce

Whole Wheat Linguini Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Risotto Di Mare 28

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

Free Range Chicken 24

partially de-boned cut up organic chicken roasted with cherry peppers &  potatoes in white wine vinegar served with mixed vegetables

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella cheese in a cognac brown sauce with a touch of cream topped with shiitake mushrooms served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, broccoli rabe & a potato croquette

Cod Livornese 27

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

Branzino & Shrimp Oreganata 28

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