Thursday May 4, 2017

                                                                        Stuffed Pepper 8

ground beef, risotto, vegetable topped with melted mozzarella and marinara

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Montecino Salad 11

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

Stuffed Artichoke 11

Fusilli Fagioli 19

escarole & cannellini beans in garlic & oil

Tortellini Alla Crema 22

sautéed chicken & broccoli in a light cream sauce

Fettuccini Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Risotto Di Mare 28

shrimp, clams, mussels, sea scallops, calamari & fresh tomatoes in a white wine sauce

Free Range Chicken 24

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

Marinated Pork Chop 26

grilled pork chop topped with crispy onions served with broccoli rabe & a potato croquette

Salmon Oreganata 26

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

Cod Livornese 27

baked filet topped with capers, olives & red onions served with mixed vegetables & a potato croquette

Sea Scallops Scampi 28

pan-seared sea scallops with garlic & a lemon wine sauce served over zucchini pasta

Branzino Al Forno 28

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