Thursday May 19, 2016

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Beet Salad 11

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

Chicken Marsala Bar Pie 12

Sea Scallops Oreganata 14

with chopped tomatoes in a lemon wine sauce

Homemade Gnocchi Bolognese 21

topped with shaved reggiano cheese

Homemade Pappardelle Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Linguini Fini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Soft Shell Crabs Fra Diavolo 25

oven roasted crabs in a spicy marinara sauce served over capellini

Free Range Chicken 24

oven roasted partially de-boned chicken roasted with fresh rosemary & garlic topped with a demi-glaze served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetables stew served over risotto

Veal Rollatini 28

breaded veal stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac brown sauce with a touch of cream served with mixed vegetables & a potato croquette

Cod Alforno 27

battered fresh filet topped with fresh tomatoes, basil, roasted garlic in a lemon white wine sauce served with vegetables & potato croquette

Salmon Oreganata 26

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

Branzino Livornese 27

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