Monday November 21, 2016

Vegetable & Sausage Stuffed Mushrooms 8

topped with a brown demi-glaze

Fried Zucchini Chips 8

Arugula Salad 11

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

Clams Casino 12

Fusilli Carbonara 21

pancetta, baby zucchini & parmigiano cheese

Farfalle Perfumata 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Della Casa 23

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

Tagliatelle Pomoroso 26

fresh lobster meat, onions, roasted garlic & basil in a light plum tomato sauce

Free Range Chicken 24

oven roasted ½ chicken partially de-boned in garlic & olive oil topped with cipollini onions served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

porterhouse pork chop sautéed in a brandy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Sal D’s 28

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

Parmesan Encrusted Salmon 26

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

Pan Seared Orange Roughy 26

filet topped with capers & artichoke hearts in a lemon wine sauce served with sautéed spinach & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams & cannellini beans in a spicy marinara sauce served over linguini fini