Tuesday November 21, 2017

French Onion Soup 7

Fried Peppers 7

with onion, olives, capers, garlic & oil

Arugula Salad 11

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

Sal ‘s Salad 11

romaine, homemade fresh mozzarella, soppresata, carrots & cucumbers in vinaigrette

Burrata Bar Pie 11

tomato sauce, broccoli rabe, hot peppers & grated parmesan

Homemade Baked Gnocchi 21

in a fresh bolognese sauce

Homemade Pappardelle Amatriciana 21

crispy pancetta, onions fresh plum tomatoes & basil in a light tomato sauce topped with shaved reggiano

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fettuccini Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Free Range Chicken 24

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

Pork Chops Au Poivre 26

pan-seared pork chops topped with a creamy peppercorn sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Branzino Livornese 27

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

Sea Scallops Scampi 26

sautéed in garlic & white wine served over zucchini linguini

Parmesan Encrusted Cod 28

pan seared filet topped with a lemon beurre blanc sauce served with sautéed spinach & roasted potatoes