Wednesday June 1, 2016

Sal D’s Burrata 10

prosciutto, tomatoes & crostinis topped with olive oil

Beet Salad 11

mixed greens, purple beets, carrots, corn & feta cheese in a vinaigrette

Stuffed Artichoke 10

Arugula Salad 12

napolitano bar pie topped with arugula, tomatoes, red onions & shaved reggiano cheese with lemon & olive oil

Fusilli Amatriciana 20

pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with shaved reggiano

Stuffed Rigatoni Calabrese 21

oven baked in a pork ragu sauce

Farfalle Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Free Range Chicken 24

partially de-boned chicken oven roasted with garlic & olive oil served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

sautéed pork chops in a creamy peppercorn sauce served with mixed vegetables & a potato croquette

Veal Piccata 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon served with grilled asparagus

Baked Orange Roughy 27

oven baked filet topped with lump crabmeat in a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Monkfish Mare E Monte 28

monkfish scaloppini with mussels, spinach & cannellini bean served over linguini fini in a light tomato sauce