Friday, November 17, 2017

Lentil Soup 7

Beet Salad 11

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

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 Mushrooms 13

seafood stuffed mushrooms in a lemon wine sauce

Stuffed Artichoke 11

Homemade Cavatelli 21

served in a fresh pork ragu topped with ricotta cheese

Farfalle Ortelana 23

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

Homemade Pappardelle Langostino 26

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

Risotto Di Mare 28

clams, mussels, shrimp, sea scallops, calamari & fresh tomatoes in white wine sauce

Free Range Chicken 24

partially de-boned organic chicken roasted with cipollini onions, garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank served with a vegetable strew served with mashed potatoes

Veal Siciliano 28

breaded veal cutlet topped with prosciutto, breaded eggplant fresh, marinara sauce & melted mozzarella served with mixed vegetables & mashed potatoes

 Salmon Oreganata 26

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

Cod Livornese 28

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

Bay Scallops Scampi 25

fresh bay scallops in a scampi sauce served over capellini