Wednesday November 23, 2016

French Onion Soup 7

Rice Balls 8

served with marinara sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

 Portobello Mushroom Salad 11

portobello mushroom layered with grilled eggplant roasted red peppers & fresh mozzarella with fresh pesto & drizzled with a balsamic reduction

Arugula Salad 11

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

Stuffed Artichoke 10

Lasagna Rollatini 21

ground chicken & vegetable lasagna topped with melted mozzarella in a marinara sauce

Cavatelli Santa Lucia 20

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster Ravioli 23

with chopped tomatoes in a champagne cream sauce

Linguini Fini Due Mare 24

shrimp, roasted garlic & basil in a white clam sauce

Free Range Chicken 24

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

Pork Chop Au Poivre 26

porterhouse pork chop sautéed in a brandy peppercorn sauce 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

Salmon Oreganata 26

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

Pan Seared Branzino 26

pan seared filet with skin on topped with a lemon wine sauce served with lentils & spinach

Monkfish Fra Diavolo 27

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