Tuesday October 24, 2017

Lentil Soup 7

with sweet sausage

Panzanella Salad 9

tomatoes, cucumbers, red onions, croutons & grated cheese in a red wine vinaigrette

Arugula Salad 11

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

Burrata Bar Pie 10

tomato sauce topped with hot peppers & grated parmigiano

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil
Homemade Pappardelle Calabrese 22

pan fried meatballs, crumbled spicy sausage, plum tomatoes & onions in a light tomato sauce topped with shaved reggiano cheese

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a whit clam sauce

Risotto Langostino 26

fresh lobster meat, mushrooms & peas in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted 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

Monkfish Fra Diavolo 27

sautéed monkish medallions with clams in a spicy marinara sauce served over linguini fini

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

NY Strip Steak Au Poivre 35

pan-seared peppercorn crusted steak topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette