Tuesday July 10, 2018

Stuffed Artichoke 10

Sal D’s Burrata 11

fig jam, arugula & fresh prosciutto topped with a balsamic glaze

Montecino Salad 11

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

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Stuffed Rigatoni Calabrese 21

pan fried meatballs & crumbled sweet sausage in a marinara sauce topped with shaved reggiano

Lobster Ravioli 22

chopped asparagus & tomatoes in a champagne cream sauce

Capellini Due Mare 24

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

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Chicken Gimignano 23

breaded chicken cutlet topped with spinach, mozzarella & mushrooms in a brown demi-glaze served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Bruschetta 28

breaded veal cutlet topped with chopped tomatoes, basil, fresh mozzarella & olive oil

Salmon Provincal 26

baked filet topped with tomatoes, capers & scallions in a white wine sauce served with mixed vegetables & a potato croquette

Striped Bass Oreganata 27

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

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes & basil in a lemon wine sauce served with mixed vegetables & a potato croquette