Saturday January 13, 2018

Chicken Noodle Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

marinated tomatoes, basil & olive oil on crostinis

Beet Salad 11

baby spinach, purple beets, carrots & goat cheese topped with vinaigrette

Stuffed Artichoke 11

Rigatoni Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Short Rib Ravioli Au Poivre 24

topped with shiitake mushrooms in a brandy peppercorn cream sauce

Homemade Pappardelle di Vinci 25

sea scallops & mushrooms in a pink sauce

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & oil served with broccoli rabe & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi with a touch of cream served with mixed vegetables & mashed potatoes

Veal Napolitano 28

Breaded veal cutlet topped prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Blackened Branzino 27

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

Monkfish Fra Diavolo 27

monkfish medallions & clams in a spicy marinara sauce served over linguini

Cod Al Forno 28

egg battered filet topped with tomatoes, roasted garlic & basil in a lemon sauce served with mixed vegetables & rice