Wednesday October 19, 2016

French Onion Soup 7

Eggplant Caponata 8

sautéed eggplant, sweet peppers, capers, olives & tomatoes in garlic & oil

Arugula Salad 11

baby arugula, grape tomatoes, red onions & shaved reggiano with lemon & olive oil

Beet Salad 11

mixed greens, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Stuffed Artichoke 9

Sea Scallops Oreganata 14

topped with seasoned breadcrumbs in a lemon wine sauce

Combo Della Casa 20

lasagna, eggplant rollatini & meatballs topped with marinara sauce & melted mozzarella

Lobster Ravioli 22

topped with chopped tomatoes in a champagne cream sauce

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Linguini Due Mare 24

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

Chicken Cardinale 23

sautéed chicken topped with prosciutto, breaded eggplant & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

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

Pork Chop Au Poivre 25

porterhouse pork chop topped with a brandy peppercorn sauce served with mixed vegetable & a potato croquette

Branzino Livornese 26

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

Grilled Swordfish 26

grilled greek style swordfish served with fresh lemon, spinach & a potato croquette