Thursday March 23, 2017

Chicken Noodle Soup 7

Fried Zucchini 9

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Beet Salad 11

romaine, purple beet, tomatoes, corn & goat cheese in a vinaigrette

 Homemade Gnocchi 21

with baby zucchini in a pink sauce

Farfalle Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Linguini Fini Due Mare 24

shrimp, fresh tomatoes, roasted garlic & basil in a white clam sauce

Beef Braciole 26

slow cooked beef braciole in a ragu sauce served over rigatoni topped with shaved reggiano

Chicken Caprese 23

sautéed chicken topped with sliced tomatoes, fresh mozzarella & basil in a lemon wine sauce served with mixed vegetables & roasted potatoes

Veal Chop Au Poivre 36

sautéed veal chop in a brandy peppercorn cream sauce served with broccoli rabe & roasted potatoes

Salmon Oreganata 26

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

Orange Roughy Livornese 26

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

Branzino Al Forno 28

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

Sea Scallops Scampi 28

fresh sea scallops in a garlic & a lemon white wine sauce served over zucchini linguini