Wednesday February 17, 2016

Cream of Broccoli Soup 7

Arugula Salad 11

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

Zucchini Pasta 12

with chickpeas in a fresh pomordoro sauce

Cucina Salad 11

romaine lettuce, cucumbers, carrots, hearts of palm, prosciutto & goat cheese topped with vinaigrette dressing

Homemade Cavatelli Bolognese 20

with peas in a fresh bolognese sauce

Fusilli Amatriciana 21

crumbled sweet sausage, pancetta, fresh plum tomatoes, roasted garlic & basil  

Capellini Due Mare 24

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

Risotto Langostino 27

fresh lobster meat, asparagus & mushrooms in a pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke heartsserved with mixed vegetables & a potato croquette

Pork Chop Valdostano 24

double cut pork chop stuffed with prosciutto & mozzarella topped with a demi-glaze served with mixed vegetables & a potato croquette

Veal Sal D’s 27

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

Blackened Salmon 26

pan seared cajun spiced filet served with lentils, spinach & fresh lemon

Branzino Al Forno 27

battered filet topped with shrimp, fresh tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette

Baked Cod 28

oven baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & a potato croquette