Friday October 13, 2017

Stuffed Pepper 8

ground beef & vegetable stuffed pepper topped with melted mozzarella in a light tomato sauce

Sal D’s Burrata 10

fresh burrata with marinated tomatoes over crostini’s

Montecino Salad 11

chopped asparagus, string beans, tomatoes, hearts of palm, cucumbers, chickpeas, carrots & feta cheese in a vinaigrette

Arugula Salad 11

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

Stuffed Artichoke 11

Homemade Gnocchi 20

with a fresh pork ragu sauce topped with shaved reggiano cheese

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Fettuccini Pomoroso 26

fresh lobster meat, shrimp, onions, roasted garlic, basil & plum tomatoes in a light tomato sauce

Risotto Di Mare 28

shrimp, calamari, clams, sea scallops, mussels & tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned oven roasted chicken with garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Verdi E Rosso 28

sautéed veal scaloppini in a lemon sauce topped with chopped asparagus & tomatoes served with mashed potatoes

Salmon Oreganata 26

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

Monkfish Scampi 27

sautéed monkfish scaloppini in garlic & white wine served over zucchini linguini

Blackened Cod 28

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with sautéed spinach & rice