Friday August 3, 2018

Vegetable Lentil Soup 7

Sal D’s Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Stuffed Zucchini Flowers 11

panko crusted & stuffed with spinach & ricotta served with grated parmesan & marinara sauce

Beet Salad 11

romaine, purple beets, carrots, corn & gorgonzola cheese in a vinaigrette

Montecino Salad 11

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

Lasagna Rollatini 21

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Short Rib Ravioli Au Poivre 24

in a brandy peppercorn cream sauce

Capellini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Risotto Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Free Range Chicken 25

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

Pork Chop Pepperoncini 26

breaded pork chop topped with pepperoncini peppers, melted reggiano cheese in a lemon wine sauce served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Cod Fra Diavolo 27

sautéed filet with clams & cannellini beans in a spicy marinara sauce served over linguine

Branzino Al Forno 28

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