Friday December 23, 2016

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Arugula Salad 11

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

Sal D’s Spring Rolls 10

with crumbled sausage, broccoli rabe & mozzarella

Caprese Bar Pie 12

napolitano bar pie topped with chopped tomatoes, fresh mozzarella & basil

Stuffed Artichoke 12

Fusilli Fagiole 21

escarole & cannellini beans in garlic & oil

Rigatoni Perfumata 22

crumbled sweet sausage & broccoli rabe in garlic & oil

Lobster Ravioli 23

with chopped tomatoes in a champagne cream sauce

Risotto Di Mare 28

shrimp, clams, calamari, sea scallops, mussels & chopped tomatoes in a white wine sauce

Free Range Chicken 24

oven roasted partially de-boned chicken with fresh rosemary in a brown demi-glaze served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac sauce with a touch cream served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & rice

Branzino Almondine 27

oven baked filet topped with almonds in a lemon wine sauce served with spinach & rice

Cod Oreganata 28

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

Marinated Rib Eye 32

16oz grilled marinated rib eye topped with crispy onions served with mixed vegetables & mashed potatoes

Grilled Veal Chop 36

grilled veal chop topped with sautéed peppers & onions served with broccolini & mashed potatoes