Friday February 15, 2019

French Onion Soup 7

Sal D’s Burrata 10

with grilled zucchini, eggplant & roasted peppers topped with a balsamic glaze

Stuffed Pepper 8

ground meat & vegetables topped with marinara sauce & melted mozzarella

Beet Salad 11

romaine, purple beets, carrots, tomatoes & goat cheese in a vinaigrette

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 Tagliatelle 22

 meatballs & sweet sausage links simmered in a plum tomato sauce topped with ricotta

Farfalle Carciofi 23

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

Homemade Cavatelli Salvatore 25

julienne cut veal, mushrooms & peas in a light sherry wine demi

Risotto Langostino 26

fresh lobster meat, asparagus & mushrooms in a pink sauce

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 Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet topped with lemon beurre blanc served with mixed vegetables & rice

Branzino Livornese 27

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

Cod Di Marco 28

with hot peppers, tomatoes & roasted garlic in a lemon white wine sauce served over linguini