Friday May 25, 2018

Fried Artichoke Hearts 9

served with blue cheese

Montecino Salad 11

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

Broccolini Fagioli 12

sautéed broccolini with fresh tomatoes, cannellini beans, garlic & oil

Sal D’s Burrata 11

sliced tomatoes, basil & a balsamic glaze

Homemade Baked Cavatelli Bolognese 21

Paccheri Santa Lucia 23

fresh pasta with crumbled spicy sausage, mushrooms & peas in a pink sauce

Homemade Pappardelle Pomoroso 26

fresh lobster meat, roasted garlic, onions & basil in a plum tomato sauce

Risotto Di Mare 28

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

Chicken Fiorentino 23

sautéed chicken topped with spinach & melted mozzarella in a brown demi-glaze served with mashed potatoes

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & mashed potatoes

Veal Paesano 28

sautéed veal scaloppini topped with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Salmon Dijonaise 26

poached salmon filet topped with capers, peppers & scallions in a dijon cream sauce served with mixed vegetables & rice

Soft Shell Crab Francese 25

egg battered soft shell crabs in a lemon wine sauce served over capellini

Cod Livornese 27

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

Branzino Al Forno 28

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