Friday November 18, 2016

Cream of Cauliflower Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

chopped tomatoes & olive oil on crostini’s

Arugula Salad 11

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

Stuffed Artichoke 10

Stuffed Calamari Fra Diavolo 12

with vegetable & calamari stuffing in a spicy marinara sauce

Fusilli Calabrese 22

fresh pasta with crumbled spicy sausage in a pork ragu sauce topped with a dollop of ricotta

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Capellini Due Mare 24

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

Risotto Langostino 26

fresh lobster meat, mushrooms & peas in a pink sauce

Free Range Chicken 24

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

Marinated Pork Chop 26

grilled marinated double cut pork chop topped with crispy onions served with broccoli rabe & mashed potatoes

Veal Piccata 28

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

Parmesan Encrusted Salmon 26

pan seared filet topped with a lemon beurre blanc sauce served with lentils & spinach

Cod Oreganata 26

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

Grouper Al Forno 28

egg battered filet topped with tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice