Saturday March 18, 2017

Lentil Soup 7

with vegetables & shredded chicken

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Fried Artichoke Hearts 8

served with marinara sauce

Montecino Salad 11

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

Arugula Salad 11

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

Clams Casino 12

Homemade Cavatelli Amatriciana 21

crumbled sweet sausage, pancetta, onions, roasted garlic, fresh plum tomatoes & basil in a light tomato sauce topped with shaved reggiano

Lobster Ravioli 22

chopped asparagus & tomatoes in a pink sauce

Fusilli Ortelana 23

chicken, sun-dried tomatoes & porcini mushrooms in a cream sauce

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella in a brandy cream peppercorn sauce served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Parmesan Encrusted Salmon 26

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

Monkfish Fra Diavolo 27

monkfish scaloppini with clams in a spicy marinara sauce served over linguini fini

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice