Saturday June 4, 2016

Split Pea Soup 7

with smoked ham

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Arugula Salad 12

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

Stuffed Artichoke 10

Whole Wheat Linguini Fagiole 21

with escarole & beans in garlic & oil

Homemade Paccheri Amatriciana 22

crumbled sweet sausage, pancetta, onions, roasted garlic & basil in a plum tomato sauce

Short Rib Ravioli Au Poivre 24

brandy demi glaze with peppercorns & a touch of cream

Homemade Pappardelle Langostino 27

fresh lobster meat, shrimp, 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 & mashed potatoes

Pork Chop Pizzaiola 26

sautéed double cut pork chop with peppers & onions in a light sherry tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with mixed vegetables & rice

Black Sea Bass Piccata 27

egg battered filet topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & rice

Cod Oreganata 28

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

Grilled Ribeye 34

grilled ribeye topped with sautéed onions & mushrooms served with mixed vegetables & mashed potatoes