Wednesday, July 11, 2018

Eggplant Caponata 10

eggplant, capers, onions, olives, hot peppers, garlic & tomatoes

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

Grandma Bar Pie 9

chucky tomato sauce, mozzarella & basil

Gemelli Calabrese 21

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

Lobster Ravioli 22

fresh tomatoes & basil in a champagne cream sauce

Rigatoni Alla Rabe 23

chicken, broccoli rabe, sun-dried tomatoes & beans with garlic & oil

Sea Scallops Scampi 28

fresh sea scallops with garlic in a lemon wine sauce served over zucchini pasta

Free Range Chicken 24

roasted free range chicken with pepperoncini peppers in a lemon wine sauce 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

Blackened Salmon 26

cajun spiced salmon medallions served over arugula salad

Striped Bass Marchaire 27

broiled filet with shrimp, clams, mussels & tomatoes in a white wine sauce served over linguini

Branzino Piccata 27

sautéed filet topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette