Friday June 7, 2019

Vegetable Lentil Soup 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

sliced tomatoes & basil topped with a balsamic glaze

Montecino Salad 11

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

Grilled Octopus 14

arugula, potatoes & onions in lemon & olive oil

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta

Tagliatelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Rigatoni Alla Rabe 23

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

Linguini Due Mare 24

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

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served with mashed potato

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon white wine sauce served with mashed potato

Soft Shell Crabs Scampi 26

served over capellini

Branzino Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & rice

Ginger Garlic Tuna 32

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

Grilled Skirt Steak 30

topped with crispy onions served with mixed vegetables & mashed potato