Monday October 3, 2016

Eggplant Caponata 7

eggplant, hot & sweet peppers, onions, tomatoes sautéed in garlic &  olive oil

Vegetable Stuffed Mushrooms 8

topped with a lemon wine sauce

Sal D’s Spring Rolls 9

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Spaghetti Carbonara 12

Homemade Cannelloni 19

shredded pork, spinach, mozzarella & ricotta topped with a marinara sauce

Farfalle Fagioli 20

escarole & cannellini beans with garlic & oil

Fusilli Calabrese Siciliano 21

homemade pasta with grilled eggplant, capers, plum tomatoes & black olives in a iight tomato sauce topped with a dollop of ricotta cheese

Dirty Risotto 23

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

Chicken Cardinale 23

Battered chicken topped with breaded eggplant, proscuiotto & melted mozzarella in sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank ina vegetable stew served over risotto

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze 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

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

Branzino Almondine 26

broiled fresh filet topped with toasted almonds in a lemon wine sauce served with sautéed spinach & a potato croquette