Monday October 15, 2018

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

 Burrata 10

tomatoes, basil & olive oil on top of crostini

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Nino Salad 11

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

Homemade Gnocchi 21

in a pesto cream sauce with chopped tomatoes

Bucatini Calabrese 22

crumbled sweet sausage, pancetta, meatballs in a plum tomato sauce topped with a dollop of ricotta

Fusilli Fagioli 24

shrimp, broccolini, tomatoes & cannellini beans in garlic & oil

Risotto Di Mare 28

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

Free Range Chicken Vinegar Peppers 25

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

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, sweet sausage & mozzarella topped with mushrooms in a marsala sauce served with mixed vegetables & a potato croquette

Veal Siciliano 28

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

Baked Orange Roughy 27

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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