Saturday February 20, 2016

Split Pea Soup 7

with smoked ham bone

Sal D’s Spring Rolls 11

sausage, broccoli rabe & mozzarella cheese

Arugula Salad 11

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

Stuffed Calamari 12

calamari & vegetable stuffing with a fra diavolo sauce

Homemade Paccheri Bolognese 21

with peas & topped with a dollop of ricotta

Fusilli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & fresh tomatoes with garlic & oil

Short Rib Ravioli Au Poivre 24

in a creamy peppercorn sauce

Risotto Di Mare 27

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

Free Range Chicken 24

partially de-boned chicken roasted with cipollini onions & olive oil   served with mixed vegetables & mashed potatoes

Short Ribs 27

braised short ribs in a vegetable stew served over mashed potatoes

Veal Chop 28

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

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs served with mixed vegetables & rice

Branzino Livornese 27

broiled filet topped with shrimp, red onions, black olives & capers in a light tomato sauce served with mixed vegetables & rice

Baked Cod 28

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