Saturday October 14, 2017

Stuffed Pepper 8

ground beef & vegetable stuffed pepper topped with melted mozzarella in a light tomato sauce

Sal D’s Burrata 10

fresh burrata served with marinated tomatoes & olive oil

Montecino Salad 11

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

Arugula Salad 11

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

Stuffed Artichoke 11

Rigatoni Amatriciana 20

pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with a dollop of ricotta

Orecchiette Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Linguini Fini Due Mare 24

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

Risotto Langostino 26

fresh lobster meat & asparagus in a pink sauce

Chicken Bella Vista 23

sautéed chicken topped with asparagus, roasted red peppers & mozzarella in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Cardinale 28

egg battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce 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

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

Pan Seared Black Sea Bass 28

pan seared filet with skin on topped with a lemon beurre blanc sauce served with spinach & rice