Tuesday February 9, 2016

Italian Wedding Soup 7

chicken meatballs, spinach &  escarole in a chicken broth

Arugula & Truffle Bar Pie 11

baby arugula, shaved reggiano & truffle vinaigrette

Stuffed Artichoke 10

Beet Salad 11

mixed greens, beets, carrots, tomatoes & goat cheese in a vinaigrette

Homemade Cavatelli Amatriciana 22

crumbled sweet sausage, pancetta, onions, roasted garlic & basil in a light tomato sauce with a dollop of ricotta

Paccheri Gamberetti 24

fresh pasta, shrimp & broccoli rabe in garlic & oil

Beef Braciole 27

braised beef in a ragu sauce served over orrechiette topped with shaved reggiano

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 27

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella topped with a demi glaze served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & roasted potatoes

Monkfish Fra Diavolo 27

monkfish scaloppini sautéed in a spicy marinara sauce with clams & cannellini beans served over linguini fini