Thursday August 25, 2016

Zucchini Flowers 9

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

Sal D’s Burrata 10

fresh garden tomatoes & crostini’s topped with olive oil

Arugula Salad 11

baby arugula, tomatoes, red onion, shaved reggiano in lemon & olive oil

Stuffed Artichoke 9

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Tagliatelle Primavera 23

chicken & seasonal vegetables in garlic & oil

Capellini Due Mare 24

shrimp, fresh tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with escarole & beans

Pork Baci Baci 26

pork stuffed with prosciutto, mozzarella & pignoli nuts topped with mushrooms in a cognac brown sauce with a touch of cream served with mixed vegetables & a potato croquette

 Veal Chop Au Poivre 30

sautéed veal chop in a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & 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

Cod Al Forno 28

oven baked filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette