Tuesday November 17, 2015

Arugula Salad 11

baby arugula, red onions, fresh tomatoes & shaved reggiano in lemon & olive oil

Stuffed Artichoke 9

Sal D’s Burrata 10

burrata, marinated tomatoes, pesto & crostinis

Brussel Sprout Bar Pie 11

brussel sprout & pancetta hash, caramelized onions & ricotta cheese

Mussels Luciano 9

chopped tomatoes & fresh basil in a lemon wine sauce

Pan Fried Eggplant 21

 breaded eggplant layered with prosciutto & mozzarella in a light tomato sauce served with homemade gnocchi

Farfalle Natalie 22

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

Linguini Fini Due Mare 23

new zealand clams, shrimp, roasted garlic, fresh tomatoes & basil in a white clam sauce

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil severed mixed vegetables & a potato croquette

 Greek Style Pork Chop 25

pounded thin pork chop topped with sautéed mushrooms & onions served with a tossed salad

Veal Piccata 27

sautéed scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Cod Livornese 27

broiled filet with red onions, black olives & capers in a light tomato sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 27

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