Saturday May 27, 2017

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

                                                                Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, corn, tomatoes, carrots & gorgonzola cheese in a vinaigrette

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 Gnocchi 21

with peas in a fresh bolognese sauce

Spaghetti Carbornara 22

pancetta, peas & parmigiano cheese

Fusilli Pesto 23

with chicken in a pesto cream sauce

Linguini Due Mare 24

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

Chicken Rosa Marina 23

sautéed chicken with sun-dried tomatoes & fresh rosemary in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Baci Baci 26

pork scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a brown cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, lentils & spinach

Branzino Piccata 26

baked filet topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & rice

Baked Orange Roughy 27

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice