Thursday April 27, 2017

Fried Artichoke Hearts 8

served with blue cheese

Stuffed Pepper 9

ground meat, vegetables & risotto topped with melted mozzarella in a light tomato sauce

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

Rigatoni Calabrese 21

in a pork ragu sauce topped with shaved reggiano cheese

Lobster Ravioli 22

with chopped asparagus in a champagne cream sauce

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Capellini Due Mare 24

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

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Piccata 28

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

Salmon Oreganata 26

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

Orange Roughy Livornese 26

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

Cod 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