Friday May 3, 2019

Vegetable Lentil Soup 7

Burrata 10

with roasted peppers 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

Stuffed Artichoke 11

Orrechiette Alla Rabe 22

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

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Linguine Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Tagliatelle Langostino 26

fresh lobster meat & peas in a pink sauce

Free Range Chicken 25

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

Country Style Pork Chop 26

pan- fried breaded pork chop topped with peppers & onions served with mixed vegetables & mashed potato

Veal Rollatini 28

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

Monkfish Fra Diavolo 27

sautéed monkfish medallions with cannellini beans in a spicy marinara sauce served over linguini

Branzino Al Forno 28

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

Cod Oreganata 28

broiled filet topped with seasoned breadcrumbs & tomatoes in lemon white wine sauce served with mixed vegetables & rice