Friday August 26, 2016

                                          Zucchini Flowers 9

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Beet Salad 11

mixed greens, purple beets, corn, carrots & tomatoes topped with gorgonzola cheese in a vinaigrette

Montecino Salad 11

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

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Tagliatelle Primavera 23

chicken & seasonal vegetables in garlic & oil

Capellini Due Mare 24

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

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with escarole & mashed potatoes

Pork Baci Baci 26

pork stuffed with prosciutto, mozzarella & pignoli nuts topped with mushrooms in a cognac brown sauce with a touch of cream served with mixed vegetables & mashed potatoes

 Veal Chop Au Poivre 30

sautéed veal chop in a creamy peppercorn sauce served with broccoli rabe & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & rice

Monkfish Mare E Monte 27

monkfish scaloppini sautéed with clams, spinach & cannellini beans served over linguini fini in a light tomato sauce

Branzino & Shrimp Oreganata 28

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