Friday February 23, 2018

Seafood Bisque 8

Fried Zucchini Chips 8

served with marinara sauce

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

with baby zucchini in a pink sauce

Homemade Cavatelli Fagioli 22

broccolini & cannellini beans in garlic & oil

Lobster Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Risotto Di Mare 28

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

Chicken Sal D’s 23

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

Pork Chop Pizzaiola 26

sautéed double cut pork chop with peppers & onions served with mixed vegetables & mashed potatoes

Veal Osso Buco 36

braised veal shank in a vegetable stew served over mashed potatoes

Salmon Oreganata 26

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

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc 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