Tuesday September 12, 2017

Vegetable Lentil Soup 7

Sal D’s Burrata 10

sliced tomatoes, basil & olive oil

Ricotta “Meatballs” 9

ricotta style meatballs simmered in marinara sauce topped with basil and grated cheese

Stuffed Artichoke 11

Lobster Ravioli 22

topped with chopped tomatoes in a champagne cream sauce

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Rigatoni Alla Rabe 23

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

Linguini Fini Due Mare 24

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

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with escarole & beans

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze 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

Grouper Livornese 28

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