Friday August 19, 2016

Vegetable Lentil Soup 7

Zucchini Flowers 8

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Quinoa Salad 9

quinoa, tomatoes, carrots, cucumbers, corn & feta cheese with lemon & olive oil

Beet Salad 11

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

Stuffed Artichoke 11

Fusilli Calabrese 22

sweet sausage, pan fried meatballs,& roasted garlic in a light plum tomato sauce topped with shaved reggiano

Whole Wheat Linguini Primavera 23

chicken & seasonal vegetables in garlic & oil

Tagliatelle Langostino 26

fresh lobster meat, shiitake mushrooms & peas in a pink sauce

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella cheese in a cognac brown sauce with a touch of cream topped with shiitake mushrooms served with mixed vegetables & mashed potatoes

Grilled Veal Chop 34

grilled veal chop topped with sautéed peppers & onions served with broccoli rabe & mashed potatoes

Blackened Salmon 26

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

Monkfish Mare E Monte 27

monkfish scaloppini sautéed with clams, spinach & cannellini beans in a light tomato sauce served over linguini fini

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, seasoned breadcrumbs & fresh tomatoes in a lemon wine sauce served with mixed vegetables & rice