Saturday April 8, 2017

Vegetable Lentil Soup 7

Crabmeat Stuffed Mushrooms 9

topped with a lemon white wine sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 12

Arugula Salad 11

arugula, tomatoes, red onions & shaved reggiano cheese with lemon & olive oil

Homemade Tagliatelle Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Orecchiette Alla Rabe 23

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

Risotto Di Mare 28

shrimp, calamari, sea scallops, mussels, clams & tomatoes in a white wine sauce

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Grilled Veal Chop 35

topped with sautéed peppers & onions served with broccoli rabe & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, lentils & spinach

Monkfish Fra Diavolo 27

monkfish scaloppini with clams in a spicy marinara sauce served over linguini fini

Baked Cod 28

baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & mashed potatoes