Wednesday April 13, 2016

Vegetable Lentil Soup 7

with roasted chicken

Arugula Salad 11

tomatoes, red onions & shaved reggiano with lemon & olive oil

Primavera Bar Pie 10

napolitano pizza with seasonal vegetables  

Sal D’s Burrata 10

tomatoes, prosciutto & crostinis topped with olive oil

Homemade Pappardelle Calabrese 22

fresh pork ragu sauce topped with a dollop of ricotta

Capellini Due-Mare 24

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

Rigatoni Perfumate 23

with crumbled sweet sausage, broccoli rabe, sun-dried tomatoes, garlic & oil

Risotto Della Casa 24

chicken, sun-dried tomatoes & peas in a pink sauce

Free Range Chicken 24

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

 Veal Gimignano 27

veal cutlet topped with spinach, melted mozzarella and a light sherry wine brown demi glaze with mushrooms served with mashed potatoes

Grilled Pork Chop 28

prime cowboy cut pork chop topped with sautéed peppers & onions served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan-seared filet with cajun seasoning in a lemon beurre blanc sauce served with spinach & mashed potatoes

Orange Roughy Almondine 26

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