Tuesday August 16, 2016

Quinoa Salad 9

quinoa, grilled zucchini, garden tomatoes, chickpeas & feta with a red wine vinaigrette

Sal D’s Bruschetta 8

garden tomatoes & marinated eggplant with basil & olive oil

Zucchini Flowers 9

panko crusted stuffed with spinach, prosciutto, ricotta & mozzarella served over a marinara sauce

Arugula Salad Bar Pie 12

napoliatno bar pie topped with baby arugula, red onions & shaved reggiano cheese in fresh lemon & olive oil

Fusilli Calabrese Melanzane 21

japanese eggplant, capers & olives in a plum tomato sauce topped shaved reggiano cheese

Whole Grain Penne Baresi 23

shrimp, fresh tomatoes & spinach with garlic & oil

Dirty Risotto 24

crumbled sweet & spicy sausage, pancetta, mushrooms, peppers & onions in a cream sauce

Pappardelle Langostino 26

fresh lobster meat, baby zucchini & shiitake mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned cut up organic chicken roasted with cherry peppers &  potatoes in white wine vinegar served with mixed vegetables

Pork Chop Au Poivre 26

double cut pork chop with a brandy peppercorn sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, broccoli rabe & a potato croquette

Orange Roughy Livornese 26

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

Branzino Oreganata 28

broiled filet topped with shrimp, seasoned breadcrumbs & fresh tomatoes in a lemon wine sauce served with spinach & a potato croquette