Tuesday November 8, 2016

Vegetable Lentil Soup 7

Mussels Arrabbiata 12

with cannellini beans & cherry peppers in a white wine sauce

Cucumber & Feta 9

in a vinaigrette

Arugula Salad 11

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

Stuffed Artichoke 9

Rigatoni Amatriciana 21

pancetta, onions, roasted garlic & fresh basil in a plum tomato sauce topped with a dollop of ricotta

Fettuccini Perfumata 22

crumbled sweet sausage, broccoli rabe & tomatoes in garlic & oil

Orrechiette Artista 23

chicken, mushrooms, sun-dried tomatoes & peas in a cream sauce

Risotto Langostino 26

fresh lobster meat, peas and mushrooms in a pink sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears. prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Salmon Oreganata 26

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

Branzino Livornese 26

sautéed filet topped with capers, black olives & capers in a light tomato sauce served with sautéed spinach & mashed potatoes

Cod Al Forno 27

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