Saturday January 2, 2016

Vegetable Lentil Soup 7

with roasted chicken

Arugula Salad 11

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

Stuffed Artichoke 10

Burrata 11

fresh basil pesto, marinated tomatoes & crostinis

Stuffed Pepper 10

chopped meat & vegetables with marinara sauce

Homemade Tagliatelle 22

homemade pasta with peas with a fresh bolognese sauce topped with a dollop of ricotta

Linguini Due Mare 24

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

Risotto Sal D’s 23

chicken, peas & sun-dried tomatoes in a pink sauce

Free Range Chicken 24

organic partially de-boned ½ chicken oven roasted in garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

breaded thin pork chop topped with an au poivre sauce served with mixed vegetable & mashed potatoes

Veal Picatta 27

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

Blackened Salmon 26

cajun spiced filet topped with a lemon beurre blanc 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 mixed vegetables & rice

Cod De Marco 26

cod medallions, fresh tomatoes & hot peppers in a white wine sauce