Friday April 14, 2017

Chicken Noodle Soup 7

Fried Artichoke Hearts 8

served with blue cheese

Sal D’s Burrata 10

with chopped tomatoes on crostini’s & drizzled olive oil

Arugula Salad 11

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

Seafood Salad 13

Rigatoni Amatriciana 21

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

Orecchiette Alla Rabe 22

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

Lobster Ravioli 23

chopped asparagus & tomatoes in pink cream sauce

Linguini Fini Due Mare 24

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

Free Range Chicken 24

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, mozzarella & prosciutto topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Branzino Al Forno 28

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