Monday, October 2, 2017

French Onion Soup 7

Homemade Rice Balls 8

with vodka sauce

Tomato Salad 8

plum tomatoes, red onions, basil & provolone cheese with olive oil

Arugula Salad 11

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

Stuffed Mushrooms 8

sausage & vegetable stuffing in a brown demi glaze

Spaghetti Ragu 19

in a pork ragu sauce topped with a dollop of ricotta

Fusilli Calabrese Artista 23

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

Homemade Fettuccini Di Vinci 24

homemade pasta with sea scallops & mushrooms in a pink sauce

Linguini Langostino 26

½ lobster in shell & clams fra diavolo

Roasted Free-Range Chicken 24

½ roasted organic chicken in garlic and oil with mixed vegetable and mashed potatoes

Double Cut Pork Chop Au Poivre 25

rib-eye cut pan-seared pork chop with peppercorns in a brandy cream sauce with broccolini and mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus and melted mozzarella in a brown demi glaze with mixed vegetables & mashed potatoes

Orange Roughy Puttanesca 26

broiled filet with black olives, capers & anchovies in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Branzino al Forno 28

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

Long Island Duck 27

oven roasted duck with toasted almonds in an amaretto sauce served with mixed vegetables & mashed potatoes