Thursday November 16, 2017

Lentil Soup 7

with crumbled sausage, & bacon

Sal D’s Burrata 10

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

Arugula Fennel Salad 11

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

Stuffed Pepper 8

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

Stuffed Artichoke 11

Homemade Cavatelli Fagioli 21

broccolini, fresh tomatoes & beans in garlic & oil

Fusilli Calabrese Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Bay Scallops Scampi 25

Served over capellini

Homemade Pappardelle Langostino 26

fresh lobster meat, asparagus & shiitake mushrooms in a champagne pink sauce

Chicken Meditterano 23

sautéed chicken topped with grilled zucchini, breaded eggplant & melted mozzarella in a sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, spicy sausage, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & roasted potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, melted mozzarella & a lemon wine sauce with shiitake mushrooms served with mixed vegetables & roasted potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with grilled asparagus & roasted potatoes

Cod Livornese 28

broiled filet topped with red onions, capers & olives in a light tomato sauce served with sautéed spinach & roasted potatoes