Tuesday April 25, 2017

Sal D’s Burrata 10

chopped marinated tomatoes, basil & olive on top of crostini’s

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 & gorgonzola cheese in a vinaigrette

Brussel Sprout Bar Pie 12

white bar pie topped with prosciutto & crispy brussel sprout petals

Homemade Cavatelli 21

in a pork ragu sauce topped with shaved reggiano cheese

Lobster Ravioli 22

with chopped asparagus in a champagne cream sauce

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Linguini Di Vinci 25

pan seared sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

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

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & roasted potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce serve with mixed vegetables & roasted potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes

Orange Roughy Livornese 26

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

Parmesan Encrusted Cod 28

pan seared filet topped with a lemon beurre blanc sauce served with sautéed spinach & roasted potatoes