Saturday January 6, 2018

Pasta & Pea Soup 7

Arugula Salad 11

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in vinaigrette

Fried Artichoke Hearts 8

served with blue cheese

Homemade Gnocchi 20

in a pesto cream sauce

Homemade Cavatelli 21

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

Mezza Rigatoni Carbornara 22

pancetta, peas & parmigiano cheese

Homemade Tagliatelle Langostino 26

fresh lobster meat, shrimp & asparagus in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted in garlic & oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Cardinale 28

battered veal topped with prosciutto, breaded eggplant & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Branzino Al Forno 28

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

Orange Roughy Livornese 26

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