Thursday October 4, 2018

Asparagus Oreganata 9

with tomatoes & seasoned breadcrumbs in a lemon wine sauce

Stuffed Pepper 9

stuffed with ground beef & vegetables topped with marinara sauce & mozzarella

Nino Salad 11

romaine lettuce, tomatoes, red onions, roasted red peppers & provolone cheese with red wine vinaigrette

Sal D’s Burrata 12

marinated tomatoes, olive oil & basil

Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Tagliatelle Calabrese 23

crumbled spicy sausage, meatballs & pancetta in a fresh tomato sauce topped with a dollop of ricotta

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pinks sauce

Linguine Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Free Range Chicken Vinegar Peppers 25

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

Pork Chop Au Poivre 26

double cut pan-seared pork chop topped with a brandy cream peppercorn sauce served with mixed vegetables & roasted potatoes

Veal Paisano 28

sautéed veal with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & roasted potatoes

Blackened Salmon 26

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

Branzino Toscano 27

pan-seared filet with grape tomatoes, olives, potatoes & capers in a light tomato sauce served over risotto

Sea Scallops Scampi 28

sautéed in garlic & white wine served over zucchini Linguine