Thursday February 22, 2018

French Onion Soup 7

Fried Artichoke Hearts 8

served with blue cheese

Sal D’s Burrata 10

with sliced tomatoes & drizzled balsamic reduction

Montecino Salad 11

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

Homemade Gnocchi 21

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

Farfalle Artista 23

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

Homemade Cavatelli Fagioli 24

shrimp, broccolini & cannellini beans in garlic & oil

Risotto Langostino 26

fresh lobster meat & peas in a pink sauce

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with broccoli rabe & roasted potatoes

Veal Caccitore 28

sautéed veal scaloppini topped with mushrooms & onions in a light sherry wine tomato sauce served over capellini

Salmon Oreganata 26

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

Parmesan Encrusted Cod 28

pan seared filet topped with a lemon beurre blanc sauce served with spinach & roasted potatoes

Branzino Al Forno 28

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