Sunday January 8, 2017

Chicken Noodle & Vegetable Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, tomatoes, carrots & corn topped with gorgonzola cheese in a vinaigrette

Arugula Salad 11

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

Stuffed Artichoke 12

Capellini Perfumata 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fusilli Ortelana 23

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

Beef Braciole 26

beef braciole & a meatball in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Fettuccini Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted in garlic & olive oil topped with cippolini onions served with mixed vegetables & mashed potatoes

Pork Baci Baci 26

pork scaloppini stuffed with pignoli nuts, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac demi with a touch of cream served with mixed vegetables & mashed potatoes

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, mozzarella & roasted red peppers in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

fresh broiled filet topped seasoned breadcrumbs with a lemon wine sauce served with mixed vegetables & mashed potatoes

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & mashed potatoes

Monkfish Fra Diavolo 27

fresh monkfish scaloppini filet with clams in a spicy marinara sauce served over linguini fini