Thursday October 26, 2017

Lentil Soup 7

with sweet sausage

Beet Salad 9

romaine lettuce, purple beets, grape tomatoes, carrots & crumbled goat cheese with vinaigrette dressing

Arugula Salad 11

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

Escarole & Beans 11

with chopped tomatoes & spicy sausage in garlic & oil

Fried Mozzarella 8

panko breaded mozzarella with vodka sauce

Rigatoni Amatriciana 21

pancetta, pan-fried meatballs, onions, roasted garlic & basil in a plum tomato sauce

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Lobster Scampi 26

fresh lobster meat sautéed in a garlic & white wine served over zucchini linguini

Free Range Chicken 24

partially de-boned chicken roasted in garlic & olive oil served with sautéed broccoli rabe & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, 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 monkfish 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