Tuesday September 26, 2017

Stuffed Pepper 8

ground beef & vegetable stuffed topped with melted mozzarella in a light tomato sauce

Montecino Salad 11

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

Sal ‘s Salad 11

romaine, carrots, cucumbers, fresh mozzarella balls & soppresata in a vinaigrette

Stuffed Artichoke 11

Cauliflower Bar Pie 12

white bar pie topped with roasted cauliflower & tomatoes topped with grated parmesan

Homemade Fettuccini Amatriciana 21

pancetta, onions, roasted garlic & basil in a plum tomato sauce

Homemade Cavatelli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Linguini Due Mare 24

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

Free Range Chicken 24

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

Country Style Pork Chop 26

breaded pan-fried pork chop topped with sautéed mushrooms & peppers served with an arugula salad

Veal Zingara 28

sautéed veal scaloppini topped with prosciutto & artichoke hearts in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Branzino Salavatore 27

pan seared filet topped with capers in a lemon wine sauce served with risotto & spinach