Sunday March 26, 2017

Chicken Noodle Soup 7

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Arugula Salad 11

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

Beet Salad 11

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

Clams Casino 12

Baked Cavatelli 21

with peas in a Bolognese sauce

Farfalle Alla Rabe 23

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

Short Rib Ravioli Au Poivre 24

with shiitake mushrooms in a brandy peppercorn cream sauce

Beef Braciole 26

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

Free Range Chicken 24

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

Country Style Pork Chop 26

breaded pork chop pounded thin topped with sautéed mushrooms & onions served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & melted mozzarella in a brown demi glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled salmon topped with seasoned breadcrumbs in a lemon wine sauce served mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Baked Orange Roughy 27

baked fresh filet topped with lump crab meat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette