Thursday August 24, 2017

Sal D’s Burrata 10

garden tomatoes, basil on top of crostini’s, drizzled with olive oil

Stuffed Baby Eggplant 9

stuffed with vegetable stuffing, topped with a light tomato sauce & grated cheese

Cauliflower Oreganata 10

topped with seasoned breadcrumbs & tomatoes in a white wine sauce

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Stuffed Artichoke 11

Homemade Gnocchi 20

in a pesto cream sauce

Homemade Cannelloni 21

Shredded pork, spinach & ricotta topped with melted mozzarella in a light tomato sauce

Orecchiette Tuscano 23

crumbled sweet sausage, roasted broccoli rabe, tomatoes, onions & topped with ricotta in garlic & oil

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over linguini fini

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil served with escarole & bean

Pork Baci Baci 26

pork scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Poached Salmon 26

topped with a fresh dill cream sauce served with mixed vegetables & a potato croquette

Cod Oreganata 27

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

Branzino 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

Montauk Tuna Au Poivre 29

pan seared montauk topped with a creamy peppercorn sauce served with spinach & a potato croquette