Friday April 29, 2016

Seafood Stuffed Mushrooms 10

with seafood stuffing in a lemon wine sauce

Sal D’s Spring Rolls 11

with sausage, broccoli rabe & mozzarella

Stuffed Artichoke 10

Arugula Salad 11

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

Quinoa Salad 10

quinoa, cucumbers, carrots, red & yellow peppers, tomatoes & feta cheese in a white vinaigrette

Farfalle Fagiole 20

escarole & cannellini beans in garlic & oil

Dirty Risotto 24

pancetta, onion, sweet & spicy sausage, peppers & mushroom in a light cream sauce

Homemade Pappardelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Lobster & Shrimp Fra Diavolo 27

½ lobster in shell & shrimp in a spicy marinara sauce served over linguini fini

Free Range Chicken 24

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

Pork Chop Valdostano 26

sautéed pork chop stuffed with prosciutto & mozzarella topped with a demi glaze served with mixed vegetables & mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with sautéed spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served with mashed potatoes

Salmon Oreganata 26

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

Cod Livornese 27

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

Black Sea Bass 28

pan seared cajun spiced filet with skin on topped with a lemon beurre blanc sauce served with sautéed spinach & rice