Sunday March 15, 2020

Chicken Noodle Soup 7

Burrata 11

grilled zucchini, roasted tomatoes & basil topped with a balsamic glaze

Nino Salad 11

romaine, chopped onions, roasted peppers, provolone & tomatoes in a red wine vinaigrette

Montecino Salad 11

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

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Baked Cavatelli Bolognese 21

in a fresh bolognese sauce topped with melted mozzarella

Rigatoni Alla Rabe 23

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

Dirty Risotto 24

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken with cipollini onions & fresh rosemary in garlic & oil served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served mixed vegetables & a potato croquette

Pan-Seared Salmon 27

pan-seared filet topped with capers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

sauteed with clams in a spicy marinara sauce served with linguini

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette