Saturday October 6, 2018

Seafood Stuffed Mushrooms 9

topped with a lemon wine sauce

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & parmesan cheese in red wine vinaigrette

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

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

 Burrata 11

marinated tomatoes, olive oil & basil

Risotto Alla Funghi 21

button, porcini & shiitake mushrooms in a cream sauce

Gemelli Calabrese 22

crumbled hot sausage, pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with shaved reggiano

Homemade Cavatelli Alla Rabe 23

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

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in garlic & white wine

Chicken Cardinale 23

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc, served with spinach & rice

Branzino Livornese 27

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

Cod Al Forno 28

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

Filet Mignon Au Poivre 35

8oz filet topped with a brandy peppercorn cream sauce served with broccoli rabe & mashed potatoes