Wednesday October 18, 2017

Ricotta “Meatballs” 9

ricotta style meatballs simmered in a marinara sauce

Beet Salad 11

romaine, purple beets, carrots, corn, tomatoes & goat cheese in a vinaigrette

Arugula Salad 11

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

White Bar Pie 9

ricotta, mozzarella & caramelized onions

Stuffed Artichoke 11

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil
Orecchiette Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Homemade Pappardelle 23

blackened chicken & broccoli in a cream sauce topped with shaved reggiano

Whole Wheat Linguini Pomoroso 26

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

Free Range Chicken 24

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

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze 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 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

Black Sea Bass Livornese 26

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