Friday May 17, 2019

Beet Salad 11

baby spinach, purple beets, corn, carrots & gorgonzola cheese in a vinaigrette

Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

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

Lasagna Rollatini 21

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

fresh lobster meat & shrimp sautéed in garlic & white wine 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 Chop Au Poivre 26

double cut pork chop sautéed in a brandy peppercorn cream sauce served with mixed vegetables & mashed potato

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Soft Shell Crabs Milanese 26

pan-fried panko breaded soft shell crabs served with chipotle mayo, arugula salad with red onions in lemon & olive oil

Blackened Branzino 27

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

Ginger Garlic Tuna 29

pan -seared & topped with a ginger garlic sauce served with spinach & rice

Halibut Al Forno 32

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