Thursday April 14, 2016

                                       Vegetable Lentil Soup 7

with roasted chicken

Fried Zucchini Chips 8

Vegetable Stuffed Mushrooms 8

in a lemon wine sauce

Arugula Salad 11

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

Sal D’s Burrata 10

tomatoes, prosciutto & crostinis topped with olive oil

Homemade Tagliatelle Calabrese 22

fresh pork ragu sauce topped with a dollop of ricotta

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Capellini Due-Mare 24

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

Chicken Gimignano 23

chicken cutlet topped with spinach, mushrooms, melted mozzarella and a light sherry wine brown demi-glaze served with roasted potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & roasted potatoes

Pork Chop Valdostano 26

pounded pork chop stuffed with prosciutto & mozzarella topped with a demi glaze served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Blackened Cod 27

pan seared filet topped with cajun spices served with fresh lemon, sautéed spinach & roasted potatoes

Branzino Al Forno 28

broiled filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & roasted potatoes