Tuesday October 3, 2017

French Onion Soup 7

Homemade Rice Balls 8

with vodka sauce

Sal D’s Bruschetta 9

marinated tomatoes, basil & goat cheese topped with a balsamic reduction

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

Homemade Cavatelli Fagioli 21

broccolini & cannellini beans in garlic & oil

Homemade Tagliatelle Amatriciana 22

pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with shaved reggiano cheese

Homemade Ravioli 23

sausage & broccoli rabe stuffed topped with chopped tomatoes in a cream sauce

Risotto Langostino 26

½ lobster in shell, shrimp, asparagus & mushrooms in a pink sauce

Roasted Free-Range Chicken 24

½ roasted organic chicken in garlic and oil with mixed vegetable & a potato croquette

Double Cut Pork Chop Au Poivre 26

rib-eye cut pan-seared pork chop with peppercorns in a brandy cream sauce with mixed vegetables & a potato croquette

Veal Rollatini 28

breaded veal cutlet stuffed with asparagus, prosciutto & mozzarella topped with mushrooms in a cognac demi-glaze with a touch of cream 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 & 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

Long Island Duck 27

oven roasted duck topped with a raspberry glaze served over spinach & mushroom risotto