Thursday April 20, 2017

Fried Zucchini Chips 8

Fried Peppers 7

sweet peppers, capers, onions & olives in garlic & oil

Arugula Salad 11

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

Beet Salad 11

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

Greek Salad Bar Pie 12

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Rigatoni Calabrese 22

crumbled sweet sausage & pan fried meat balls in a light tomato sauce topped with shaved reggiano cheese

Homemade Tagliatelle Di Vinci 25

fresh sea scallops & mushrooms in a pink sauce

Capellini Due Mare 24

shrimp, fresh 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 & a potato croquette

Veal Sal D’s 28

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

Lamb Osso Buco 27

braised lamb shank in a vegetable stew served over risotto

Salmon Oreganata 26

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

Branzino Al Forno 27

battered filet topped with shrimp, roasted garlic, basil & tomatoes in a lemon wine sauce served with spinach & a potato croquette

Cod Livornese 28

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