Friday March 24, 2017

Chicken Noodle Soup 7

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

Seafood Salad 13

Short Rib Ravioli Au Poivre 24

in a brandy peppercorn cream sauce

Farfalle Verdi 24

shrimp, asparagus, peas, broccoli & baby zucchini in a white wine sauce

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Beef Braciole 26

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

Free Range Chicken 24

partially de-boned chicken oven roasted with garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Grilled Veal Chop 36

topped with sautéed onions & peppers served with broccoli rabe & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc served with grilled asparagus & rice

Monkfish Fra Diavolo 27

monkfish scaloppini with clams in a spicy marinara sauce served over linguini fini

Branzino Oreganata 28

broiled filet topped with shrimp, toasted breadcrumbs & fresh tomatoes in a lemon white wine sauce served with mixed vegetables & rice