Sunday Feb 5, 2017

Vegetable Lentil Soup 7

Sal D’s Burrata 10

marinated tomatoes on top of crostini’s topped with fresh pesto

Beet Salad 11

romaine, purple beets, corn & tomatoes topped with goat cheese in a vinaigrette

Arugula Salad 11

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

Clams Casino 12

Fusilli Fagioli 21

escarole & cannellini beans in garlic & oil

Risotto Primavera 23

chicken & seasonal vegetables in a light marinara sauce

Lobster Ravioli 24

shrimp, tomatoes & asparagus in a cream sauce

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Grilled Veal Chop 35

topped with sautéed peppers & onions served over broccoli rabe & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

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

Cod Provencal 28

broiled filet topped with capers, scallions & tomatoes in a white wine sauce served with mixed vegetables & a potato croquette