Sunday September 4, 2016

Vegetable Split Pea Soup 7

Stuffed Artichoke 9

Eggplant Caponata 9

japanese eggplant, sweet & hot peppers, olives, capers & tomatoes in garlic & oil

 Sal D’s Bruschetta 8

garden tomatoes, basil & olive oil on top of crostini’s

Arugula Salad 11

baby arugula, tomatoes, red onions & reggiano cheese topped with lemon & olive oil

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce

Fusilli Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Linguini Fini Marechaire 25

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

Fettuccini  Langostino 26

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

Free Range Chicken 24

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

Veal Cardinale 28

egg battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a sherry wine 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

Branzino Livornese 26

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

Cod Al Forno 28

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