Sunday March 11, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

baby spinach, purple beets, tomatoes, corn, cucumbers & goat cheese in a vinaigrette

Arugula Salad 11

arugula, tomatoes, red onions & shaved reggiano in lemon & olive oil

Montecino Salad 11

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

Asparagus Fresco 12

asparagus spears topped with chopped shrimp, tomatoes, seasoned breadcrumbs & mozzarella in a lemon wine sauce

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Tagliatelle 22

in a pork ragu sauce topped with a dollop of ricotta

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

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil topped with cippolini onions served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

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 & a potato croquette