Wednesday October 4, 2017

Escarole & White Bean Soup 7

with chicken

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

Homemade Cavatelli Natalie 21

crumbled spicy sausage, escarole, beans & tomatoes with 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

Chicken Caprese 23

sautéed chicken topped with red plum tomatoes, fresh mozzarella & basil in a lemon wine sauce served with mixed vegetables & 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 a marsala sauce with mushrooms 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 25

oven roasted duck topped with a amaretto sauce served over spinach & mushroom risotto