Sunday March 19, 2017

Fried Peppers 7

with sweet peppers, capers, onions & fresh basil in garlic & oil

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 Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Gnocchi 22

with baby zucchini in a pink sauce

Fusilli Ortelana 23

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

Risotto Primavera 24

shrimp & seasonal vegetables in a white wine sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy cream peppercorn sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce serve with mixed vegetables & a potato croquette

Orange Roughy Livornese 26

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

Branzino Al Forno 28

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