Saturday July 1, 2017

Stuffed Pepper 7

ground beef & vegetable stuffed topped with mozzarella in a light tomato sauce

Sal D’s Bruschetta 8

marinated heirloom tomatoes, eggplant, basil, parmesan cheese & olive oil

Beet Salad 11

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

Arugula & Fennel Salad 11

baby arugula, red onions & shaved reggiano cheese with a citrus dressing

Stuffed Artichoke 11

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Fusilli Calabrese 22

spicy sausage, pancetta, onions, roasted garlic & basil in a plum tomato sauce

Linguini Fini Due Mare 24

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

Lasagna Rollatini 28

fresh lobster meat, vegetable & ricotta stuffed topped with melted mozzarella in a pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

double cut pork chop sautéed in brandy cream peppercorn sauce served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

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

Blackened Branzino 26

pan seared cajun spiced filet topped with capers in a lemon wine sauce served with spinach & rice

Monkfish Fra Diavolo 27

monkfish scaloppini with clams in a spicy marinara sauce served over homemade fettuccini

Baked Orange Roughy 28

baked fresh filet topped with lump crab meat & a lemon beurre served with mixed vegetables & rice

Marinated Ribeye 35

topped with crispy onions, served with mixed vegetables & mashed potatoes