Saturday October 12, 2019

Chicken Noodle Soup 7

Burrata 11

sliced tomatoes topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Pear Salad 11

arugula, pears, walnuts & gorgonzola cheese in an apple cider vinaigrette

Montecino Salad 11

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

Bucatini Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Fusilli Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Paccheri Fagioli 24

shrimp, broccolini, cannellini beans & tomatoes in garlic & oil

Lobster Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Pork Tenderloin Au Poivre 26

oven roasted & sliced pork tenderloin in a brandy peppercorn cream sauce served with broccolini & mashed potato

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served over mashed potato

Swordfish Livornese 27

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

Branzino Al Forno 28

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

Baked Cod 28

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

Roasted Duck 29

roasted long island duck topped with an orange glaze served with mixed vegetables & mashed potato