Tuesday August 9, 2016
Sal D’s Bruschetta 8
garden tomatoes, grilled eggplant, fresh basil & olive oil
Zucchini Flowers 9
panko crusted zucchini flowers stuffed with prosciutto, ricotta & mozzarella served with a marinara sauce
Arugula Salad 11
baby arugula, tomatoes, red onions & shaved reggiano cheese in lemon & olive oil
Arrabiatta Bar Pie 10
bar pie topped with fresh mozzarella, cherry peppers & basil in a light tomato sauce
Tagliatelle Calabrese 21
fresh pork ragu sauce topped with a dollop of ricotta
Homemade Cavatelli Santa Lucia 22
crumbled spicy sausage, mushrooms & peas in a pink sauce
Whole Grain Penne Alla Rabe 23
chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil
Capellini Due Mare 24
shrimp, tomatoes, roasted garlic & basil in a white clam sauce
Free Range Chicken 24
partially de-boned oven roasted chicken with roasted garlic & olive oil served with mixed vegetables & a potato croquette
Country Style Pork Chop 26
breaded pork chop topped with sautéed onions, mushrooms & peppers served with a chopped salad
Veal Cardinale 27
battered veal scaloppini topped with breaded eggplant, prosciutto & melted mozzarella in sherry wine light tomato sauce served with mixed vegetables & a potato croquette
Salmon Oreganata 26
broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette
Striped Bass Livornese 26
baked filet topped with capers, olives & red onions in a light tomato sauce served with mixed vegetables & a potato croquette
Baked Cod 27
oven baked filet topped with a crabmeat stuffing in a lemon beurre blanc sauce served with mixed vegetables & a potato croquette