Thursday October 18, 2018

Pastina 7

with escarole & egg in a chicken broth

Broccolini Fagioli 8

sautéed broccolini with tomatoes, cannellini beans garlic & oil

Burrata 10

sliced tomatoes, basil & olive oil

Stuffed Artichoke 11

Beet Salad 11

romaine, purple beets, carrots & goat cheese in a vinaigrette

Baked Gnocchi 21

 in a fresh bolognese sauce topped with melted mozzarella

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, peppers & mushrooms in a cream sauce

Capellini Due Mare 24

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

Chicken Monte Bianco 23

chicken cutlet topped with spinach & melted mozzarella in a lemon wine sauce with mushrooms served with mixed vegetables & roasted potatoes

Pork Chop Pizzaiola 26

sautéed pork chops with peppers & onions in a sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus spears & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Blackened Salmon 26

pan-seared cajun spiced filet served with fresh lemon, spinach & roasted potatoes

Baked Orange Roughy 27

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