Saturday February 24, 2018

French Onion Soup 7

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

Farfalle Pomodoro 22

with sautéed eggplant in a pomodoro sauce topped with burrata

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Homemade Cavatelli Fagioli 24

shrimp, broccolini & cannellini beans in garlic & oil

Lobster Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken 24

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

Pork Chop Baci Baci 26

battered pork scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with mushrooms in a marsala sauce 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