Sunday March 5, 2017

Eggplant Caponata 8

grilled eggplant, peppers, onions & capers in garlic & oil

Stuffed Mushrooms 8

with vegetable stuffing topped with a brown demi-glaze

Beet Salad 11

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

Arugula Salad 11

baby arugula, red onion, tomatoes, shaved reggiano cheese topped with lemon & olive oil

Stuffed Artichoke 10

Seafood Salad 13

Fusilli Amatriciana 22

crumbled spicy sausage, pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with a dollop of ricotta

Rigatoni Pesto 23

chicken & shiitake mushrooms in a pesto cream sauce

Lobster Ravioli 24

shrimp, asparagus & tomatoes in a pink sauce

Capellini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Free Range Chicken 24

partially de-boned chicken roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pork Chop Milanese 26

pan fried breaded pork chop served with a chopped sal d’s house salad

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

monkfish medallions & mussels in a spicy marinara sauce served over linguini fini

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