Saturday March 2, 2019

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Montecino Salad 11

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

Stuffed Artichoke 11

Stuffed Riagtoni Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

shrimp & lobster meat sautéed in garlic & white wine served over linguini

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with crumbled spicy sausage &cherry peppers in a balsamic reduction served with mixed vegetables & mashed potato

Stuffed Pork Chop 26 

breaded pork chop stuffed with spinach, prosciutto & mozzarella in a cognac demi glaze with shiitake mushrooms served with mixed vegetables & mashed potato

Veal Paisano 28

sautéed veal topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & mashed potato

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & rice

Cod Al Forno 28

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

Monkfish Fra Diavolo 27

pan -seared monkfish medallions simmered in a spicy marinara sauce with clams served over linguini