Tuesday September 19, 2017

Chicken Noodle Soup 7

Eggplant Caponata 8

sautéed eggplant, peppers, onions, tomatoes & capers in garlic & oil

Sal’s Salad 11

romaine, carrots, cucumbers, soppresata & fresh mozzarella in a vinaigrette

Sal D’s Burrata 10

marinated chopped tomatoes on top of crostini’s & drizzled with pesto

Stuffed Artichoke 11

Homemade Gnocchi 20

with baby zucchini in a pink sauce

Homemade Tagliatelle Amatriciana 21

pancetta, onions, plum tomatoes, roasted garlic & basil in a light tomato sauce

Homemade Cavatelli Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Scallops Scampi 28

sautéed in garlic & white wine sauce served over capellini

Free Range Chicken 24

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

Pork Chop Gimignano 26

breaded pork chop pounded thin topped with spinach, mushrooms & mozzarella in a brown demi- glaze served with mixed vegetables & roasted potatoes

Short Ribs 28

braised short ribs in a vegetable stew served over risotto

Salmon Oreganata 26

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

Branzino Al Forno 27

battered filet topped with shrimp, fresh tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & roasted potatoes