Tuesday November 14, 2017

Rice Balls 7

served with vodka sauce

Sal D’s Burrata 10

burrata with sliced tomatoes & basil topped with extra virgin olive oil

Arugula Salad 11

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

Stuffed Pepper 8

beef, rice, potatoes & vegetables topped with marinara sauce & melted mozzarella

Whole Wheat Linguini Fagioli 20

broccolini, fresh tomatoes & beans in garlic & oil

Fusilli Calabrese 21

fusilli pasta in a pork ragu sauce topped with a dollop of ricotta

Homemade Pappardelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Risotto Primavera 24

shrimp & seasonal vegetables in a white wine sauce

Free Range Chicken 24

 partially de-boned organic chicken roasted with garlic & olive oil served with mixed vegetables & sliced potatoes

Veal Cardinale 28

egg battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & sliced potatoes

Salmon Oreganata 26

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

Branzino Al Forno 28

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

Sea Scallops Au Poivre 27

pan-seared bacon wrapped sea scallops topped with a creamy peppercorn sauce served with sautéed spinach & sliced potatoes

Marinated Ribeye 35

18oz marinated ribeye steak topped with crispy onions served with mixed vegetables & sliced potatoes