Friday September 21, 2018

Tortellini & Chicken Meatball Soup 7

with escarole

Seafood Stuffed Mushrooms 9

                                                       topped with a lemon wine sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Montecino Salad 11

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

Homemade Gnocchi 20

in a pesto cream sauce with chopped tomatoes

Baked Cavatelli Bolognese 21

Fusilli Toscano 23

crumbled sweet sausage, roasted broccolini, red onions & tomatoes in garlic & oil topped with ricotta cheese

Sea Scallops & Shrimp Scampi 28

sautéed in garlic & white wine served over homemade tagliatelle

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Blackened Salmon 26

pan-seared cajun spiced filet served with fresh lemon, lentils & spinach

Branzino Livornese 27

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

Baked Cod 28

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

Shell Steak Au Poivre 34

topped with a brandy peppercorn cream sauce served with broccolini & mashed potatoes