Thursday April 13, 2016

                                                                Vegetable Lentil Soup 7

Fried Artichoke Hearts 8

served with blue cheese

Sal D’s Burrata 10

with chopped tomatoes on crostini’s & drizzled olive oil

Arugula Salad 11

baby arugula, fresh grape tomatoes, red onion & shaved reggiano cheese with lemon & olive oil

Montecino Salad 11

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

Rigatoni Amatriciana 21

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

Orecchiette Artista 22

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

Lobster Ravioli 23

chopped asparagus & tomatoes in pink cream sauce

Whole Wheat Linguini Baresi 24

shrimp, spinach & fresh tomatoes in garlic & oil

Chicken Fiorentino 23

sautéed chicken topped with spinach & melted mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Pork Chop Pepperoncini 26

oven roasted double cut pork chop topped with pepperoncini peppers in a lemon wine sauce served with mixed vegetables & a potato croquette

Grilled Veal Chop 35

topped with peppers & onions served with broccoli rabe & a potato croquette

Salmon Oreganata 26

broiled salmon topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Cod Livornese 27

baked 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