Saturday June 3, 2017

Vegetable Lentil Soup 7

Sal D’s Bruschetta 8

heirloom cherry tomatoes, goat cheese & fresh basil in extra virgin olive oil

Stuffed Pepper 8

ground beef, rice & vegetables topped with melted mozzarella in a light tomato sauce

Montecino Salad 11

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

Stuffed Artichoke 11

Homemade Cannelloni 20

with shredded pork, ricotta & spinach topped with melted mozzarella in a tomato sauce

Homemade Cavatelli Fagioli 21

with escarole & cannellini beans in garlic & oil

Fusilli Calabrese 22

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

Lobster Ravioli 23

topped with peas in a pink sauce

Chicken Sal D’s 23

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

Veal Osso Buco 34

braised veal shank in a vegetable stew served over mashed potatoes

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

monkfish scaloppini with clams & cannellini beans in a spicy marinara sauce served over linguini fini

Risotto Di Mare 28

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

Branzino Al Forno 28

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