Thursday January 18, 2018

French Onion Soup 7

Eggplant Caponata 8

sautéed eggplant, sweet & hot peppers, tomatoes, onions & olives in garlic & oil

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

baby arugula, apples, red onions & shaved reggiano with an apple cider vinaigrette

Artichoke Salad 11

artichoke hearts, roasted red peppers & fresh mozzarella in a vinaigrette

Homemade Gnocchi 20

in a pesto cream sauce

Fusilli Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Stuffed Rigatoni Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Capellini Due Mare 24

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

Free Range Chicken 24

partially de-boned chicken oven roasted garlic & olive oil served with mixed vegetables & roasted potatoes

Pork Chop Milanese 26

pan fried breaded pork chop served with a chopped house salad

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & melted mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Blackened Cod 27

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with sautéed spinach & roasted potatoes

Branzino Al Forno 28

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