Thursday February 14, 2019

French Onion Soup 7

Sal D’s Burrata 10

with marinated tomatoes & basil on marinated crostini’s

Stuffed Pepper 8

ground meat & vegetables topped with marinara sauce & melted mozzarella 

Montecino Salad 11

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

Clams Casino 12

topped with bacon

Homemade Gnocchi 21

in a pesto cream sauce

Homemade Tagliatelle 22

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

Farfalle Carciofi 23

grilled chicken, broccoli, artichoke hearts & plum tomatoes in garlic & oil

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Chop Valdostano 26

sautéed pork chop stuffed with prosciutto & mozzarella in a sherry wine demi glaze served with mixed vegetables & mashed potato

Veal Verdi e Rosso 28

sautéed veal scaloppini with asparagus & tomatoes in a lemon white wine sauce served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, mixed vegetables & rice

Branzino Livornese 27

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

Baked Cod 28

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

Lobster Tail Scampi 34

8oz lobster tail in a garlic & white wine sauce served over linguini