Thursday June 2, 2016

Sal D’s Burrata 10

prosciutto, tomatoes & crostinis topped with olive oil

Beet Salad 11

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

Arugula Salad 12

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

Zucchini Pasta 12

with chick peas in a pomodoro sauce

Homemade Paccheri Bolognese 21

topped with a dollop of ricotta

Fusilli Perfumate 22

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

Homemade Pappardelle Langostino 26

fresh lobster meat, asparagus & shiitake mushrooms in a champagne pink sauce

Free Range Chicken 24

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

Pork Chop Valdostano 26

sautéed pork chop stuffed with prosciutto & mozzarella topped with a demi-glaze 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

Branzino Livornese 27

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

Monkfish Di Marco 27

monkfish scaloppini with tomatoes & hot peppers served over capellini in a white wine sauce