Thursday August 16, 2018

Sal D’s Burrata 10

marinated tomatoes on top of crostini with olive oil

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

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

Cauliflower Al Forno 9

battered cauliflower with tomatoes, garlic & basil in a white wine sauce

Risotto Primavera 21

seasonal vegetables in a pink sauce

Homemade Cavatelli Natalie 22

crumbled sausage, escarole, cannellini beans & tomatoes in garlic & oil

Homemade Pappardelle 23

with blackened chicken in a pesto cream sauce

Capellini Due Mare 24

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

Free Range Chicken 24

partially de-boned chicken roasted in garlic & oil served with cipollini onions & sweet sausage link served with mixed vegetables & roasted potatoes

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with roasted potatoes

Veal Chop 34

grilled veal chop topped with sautéed pepper & onions served with broccoli rabe & roasted potatoes

Orange Roughy Marechaire 28

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

Branzino Livornese 27

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

Cod Al Forno 28

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