Tuesday August 29, 2017

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Arugula Salad 11

baby arugula, tomatoes, red onions & shaved reggiano cheese in lemon & oli

Stuffed Artichoke 11

Orecchiette Tuscano 22

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

Rigatoni Alla Crema 23

chicken & broccoli in a cream sauce

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade pappardelle

Homemade Cavatelli Calabrese 26

homemade beef braciole simmered in a ragu sauce topped with shaved reggiano

Free Range Chicken Vinegar Peppers 24

sautéed organic chicken partially de-boned with cherry peppers in a balsamic glaze served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, melted mozzarella & shiitake mushrooms in a lemon wine sauce served 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

Baked Branzino 27

oven baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Cod Livornese 28

baked filet topped with capers, red onions & black olives in a light tomato sauce served over risotto