Saturday March 24, 2018

Lentil Soup 7

Eggplant Caponata 8

sautéed eggplant, hot peppers, onions, tomatoes & capers in garlic & oil

Burrata 10

sliced tomatoes, basil, olive oil & balsamic glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

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

Stuffed Artichoke 11

Homemade Baked Cavatelli Bolognese 20

Orecchiette Fagioli 21

escarole & cannellini beans in garlic & oil

Dirty Risotto 24

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

Homemade Tagliatelle Langostino 26

fresh lobster meat, shiitake mushrooms & asparagus in a champagne pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mashed potatoes

Salmon Oreganata 26

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

Branzino Livornese 26

broiled filet with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & rice

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice

Oven Roasted Filet Mignon Au Poivre 35

topped with a brandy peppercorn cream sauce served with broccoli rabe & mashed potatoes