Sunday December 23, 2018

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Fried Artichoke Hearts 9

served with blue cheese

Montecino Salad 11

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

Wedge Salad 11

iceberg, crispy bacon, tomatoes & red onions with blue cheese

Seafood Salad 14

Homemade Cavatelli Perfumate 23

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes garlic & oil

Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Beef Braciole 28

braised beef braciole in a ragu sauce served over fusilli calabrese topped with shaved reggiano

Risotto Di Mare 28

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

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Marinated Pork Chops 26

pork chops topped with crispy onions, served with mixed vegetables & a potato croquette

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Pan-Seared Branzino 27

topped with capers in a lemon wine sauce served with spinach & a potato croquette

Cod Al Forno 28

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

Lobster Tail Scampi 32

sautéed in a garlic & white wine sauce served over linguini