Friday May 26, 2017

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Cauliflower Oreganata 8

with seasoned breadcrumbs & tomatoes in a white wine sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Montecino Salad 11

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

Homemade Vegetable Ravioli 19

homemade pasta with a seasonal vegetable stuffing with asparagus & tomatoes in a cream sauce

Homemade Gnocchi 21

with baby zucchini in a pink sauce

Fusilli Carbornara 22

pancetta, peas & parmigiano cheese

Linguini Due Mare 24

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

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sal D’s 28

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

Salmon Oreganata 26

Broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Branzino Livornese 26

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

Cod Al Forno 28

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