Wednesday February 14, 2018

Lobster Bisque 9

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Burrata 10

marinated tomatoes, basil & olive oil on top of crostinis

Montecino Salad 11

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

Clams Casino 12

Fusilli Carbornara 21

pancetta, peas & parmigiano

Homemade Pappardelle 21

in a fresh pomodoro sauce topped with burrata

Homemade Cavatelli Alla Rabe 23

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

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & mashed potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Grilled Salmon 26

served with grilled asparagus, fresh lemon & rice

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato 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

Lobster Tail Scampi 36

two 6oz lobster tails sautéed in garlic & white wine served over capellini

Oven Roasted Filet Mignon 35

10oz filet topped with melted gorgonzola in a barolo reduction served with mixed vegetables & mashed potatoes