Saturday March 10, 2018

                                                                  Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Cajun Calamari Salad 11

cajun spiced fried calamari with arugula & shaved reggiano in lemon & olive oil

Sal D’s Burrata 10

sliced tomatoes topped with olive oil & a balsamic glaze

Montecino Salad 11

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

Brussel Sprouts Oreganata 9

topped with seasoned breadcrumbs in a lemon wine sauce

Homemade Cavatelli Carbornara 21

 peas & parmigiano topped with crispy pancetta

Dirty Risotto 23

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

Linguini Fini Due Mare 24

shrimp & julienne cut baby zucchini in a white clam sauce

Beef Braciole 28

beef braciole cooked in a ragu sauce served over homemade tagliatelle topped with shaved reggiano

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served over mashed potatoes

Salmon Oreganata 26

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

Monkfish Mare E Monte 27

monkfish medallions sautéed with mussels, cannellini beans & spinach in a fra diavalo sauce served over linguini fini

Branzino Al Forno 28

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