Saturday, May 5, 2018

Stuffed Pepper 8

ground beef & vegetable stuffed topped with melted mozzarella in a marinara sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Montecino Salad 11

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

Stuffed Artichoke 11

Rigatoni Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Lobster Ravioli 22

topped with chopped tomatoes in a champagne cream sauce

Linguini Fini Due Mare 24

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

Chicken Piccata 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Baked Orange Roughy 27

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

Branzino Al Forno 28

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