Saturday November 7, 2015

Vegetable Lentil Soup 7

Arugula Salad 11

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

Sal D’S Spring Rolls 10

crumbled sweet sausage, broccoli rabe & mozzarella

Sal D’S Burrata 11

fresh burrata, basil pesto, marinated tomatoes & crostinis

Stuffed Artichoke 12

Tagliatelle Calabrese 22

fresh pasta in a pork ragu sauce topped with a dollop of ricotta  cheese

Dirty Risotto 23

sweet & spicy sausage, pancetta, mushrooms, onions & peppers in a light cream sauce

Fusilli Verde 23

shrimp, asparagus, zucchini, string beans & celery with a lemon wine sauce

Short Rib Ravioli 24

homemade short rib ravioli in an au poivre sauce

Free Range Chicken 24

partially de-boned chicken roasted with olive oil & cipollini onions served with broccoli rabe & mashed potatoes

Pork Chop Vinegar Peppers 25

pan-seared pork chop topped with cherry peppers with a balsamic reduction served with mixed vegetable &  mashed potatoes

Veal Piccata 27

sautéed veal topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Branzino Al Forno 27

battered filet topped with shrimp, fresh tomatoes, roasted garlic & basil in a lemon wine sauce served with sautéed spinach & rice

Cod Livornese 28

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