Friday May 19, 2017

Sal D’s Bruschetta 9

mixed heirloom tomatoes, fresh basil & goat cheese topped with extra virgin olive oil

Arugula Salad 11

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

Broccolini Fagioli 9

sautéed broccolini with cannellini beans & fresh tomatoes with garlic & oil

Stuffed Artichoke 11

Montecino Salad 11

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

Seafood Salad 13

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Tagliatelle Calabrese 22

crumbled sweet sausage & pan fried meatballs in a plum tomato sauce topped with shaved reggiano cheese

Homemade Ravioli 23

stuffed with broccolini, sausage & ricotta topped with tomatoes in a champagne cream sauce

Chicken Caprese 23

sautéed chicken topped with tomatoes, fresh mozzarella & basil in a lemon wine sauce served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded stuffed pork chop with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream 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

Soft Shell Crabs Scampi 27

sautéed in garlic & white wine served over capellini

Monkfish Fra Diavolo 28

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

Branzino Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with sautéed spinach & rice