Sunday June 4, 2017

Fried Zucchini Chips 8

Sal D’s Bruschetta 8

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

Arugula Salad 11

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

Montecino Salad 11

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

Sea Scallops Oreganata 14

topped with seasoned breadcrumbs & tomatoes in a white wine sauce

Rigatoni Carbornara 21

pancetta, peas, onions & parmigiano cheese

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

Linguini Fini Due Mare 24

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

Free Range Chicken 24

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

Pork Chop Gimignano 26

pan fried breaded pork chop topped with spinach, mushrooms & melted mozzarella in a brown demi-glaze served with potato croquette

Veal Osso Buco 34

braised veal shank in a vegetable stew served over risotto

Salmon Oreganata 26

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

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & a potato croquette

Monkfish Scampi 27

monkfish scaloppini sautéed in garlic & white wine served over zucchini linguini