Thursday October 27, 2016

Lentil Soup 7

with roasted chicken

Fried Artichoke Hearts 9

served with lemon aioli

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 9

Arugula Salad 11

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

Pan Fried Eggplant 20

oven baked breaded eggplant layered with fresh mozzarella & prosciutto in a light tomato sauce served over rigatoni

Spaghetti Carbornara 21

pancetta, egg, onions & peas in a white wine sauce

Homemade Tagliatelle Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Capellini Due Mare 24

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

Free Range Chicken 24

oven roasted partially de-boned cut up chicken with roasted potatoes & cherry peppers in a white wine sauce served with mixed vegetables

Pork Chop Au Poivre 26

double cut pork chop in a brandy peppercorn sauce served with broccolini & roasted potatoes

Veal Francoli 28

sautéed veal scaloppini topped with shiitake mushrooms in a brown demi cognac sauce with a touch of cream served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Blackened Branzino 26

pan seared cajun spiced filet served with fresh lemon, lentils & spinach

Mahi Mahi Livornese 27

sautéed filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes