Sunday September 25, 2016

French Onion Soup 7

Rice Balls 7

served with marinara sauce

 Stuffed Mushrooms 8

with crumbled sausage topped with a brown demi-glaze

Arugula Salad 11

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

Beet Salad 11

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

Lobster Mac & Cheese 14

Homemade Tagliatelle Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Short Rib Ravioli 24

in a au poivre sauce topped with shiitake mushrooms

Linguini Marechiare 25

shrimp, new zealand clams, mussels & fresh tomatoes in a white wine sauce

Beef Braciole 28

braised beef in a ragu sauce served over fusilli calabrese topped with shaved reggiano cheese

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a demi-glaze served with mixed vegetables & a potato croquette

Cod Livornese 27

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

Branzino & Shrimp Oreganata 28

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

Chilean Sea Bass 30

pan seared filet topped with a lemon beurre blanc sauce served with sautéed spinach & a potato croquette