Saturday May 26, 2018

Stuffed Baby Eggplant 8

with vegetable stuffing topped with melted mozzarella in a marinara sauce

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

Sal D’s Burrata 11

sliced tomatoes, basil & a balsamic glaze

Homemade Tagliatelle Bolognese 21

with peas topped with ricotta

Paccheri Perfumate 23

fresh pasta with crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Linguine Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Homemade Pappardelle Langostino 26

fresh lobster meat in a champagne pink sauce

Free Range Chicken Vinegar Peppers 25

cut up oven roasted chicken in a balsamic reduction with cherry peppers served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetables stew served over 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 Scampi 25

sautéed soft shell crabs in garlic & white wine served over linguine

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara served over zucchini linguine

Branzino Al Forno 28

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