Friday February 7, 2020

Vegetable Lentil Soup 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 11

soprresata, olives & roasted peppers topped with olive oil

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & blue cheese

Montecino Salad 11

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

Stuffed Artichoke 11

Homemade Cavatelli 22

meatballs, pancetta & sweet sausage in a plum tomato sauce topped with ricotta

Fusilli Ortelana 23

chicken, peas, porcini mushrooms & sun-dried tomatoes in a cream sauce

Sea scallops & Shrimp Scampi 28

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken in fresh rosemary & cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised in a vegetable stew served over 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

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

Branzino Al Forno 28

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice