Saturday October 13, 2018

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Burrata 10

tomatoes, basil & olive oil on top of crostini

Stuffed Artichoke 11

Nino Salad 11

romaine, tomatoes, red onions, roasted red peppers & provolone in a red wine vinaigrette

Bucatini Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Risotto Primavera 23

chicken & seasonal vegetables in a light tomato sauce

Fusilli Verdi 24

shrimp, broccolini & zucchini in garlic & oil

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over linguine

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken oven roasted with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, sweet sausage & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Siciliano 28

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

Stuffed Flounder 27

baked filet stuffed with crabmeat in a lemon wine sauce served with mixed vegetables & rice

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams in a spicy marinara sauce served over linguine

Pan Seared Branzino 28

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