Friday September 29, 2017

Stuffed Mushrooms 8

with crumbled sausage & vegetable topped with a brown demi-glaze

Eggplant Caponata 8

japanese eggplant, onions, capers, sweet peppers, fresh tomatoes, olives, garlic & oil

Sal D’s Burrata 10

marinated chopped tomatoes on top of crostini’s, drizzled with olive oil

Beet Salad 11

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

Montecino Salad 11

chopped asparagus, string beans, carrots, cucumbers, tomatoes, chickpeas & fresh mozzarella in a vinaigrette

Homemade Cavatelli 21

in a pork ragu sauce topped with a dollop of ricotta

Orecchiette Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Homemade Fettuccini Fagioli 24

shrimp, broccolini & cannellini beans in garlic & oil

Risotto Langostino 26

½ lobster in shell, shrimp, mushrooms & asparagus in a pink sauce

Chicken Monte Bianco 23

breaded chicken cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served with mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mashed potatoes

Salmon Oreganata 26

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

Branzino al Forno 28

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

Long Island Duck 27

oven roasted duck with toasted almonds in an amaretto sauce served with mixed vegetables & rice