Friday October 5, 2018

Stuffed Pepper 9

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Nino Salad 11

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

 Burrata 11

marinated tomatoes, olive oil & basil

Gemelli Pesto 21

with mushrooms & tomatoes

Homemade Cavatelli Alla Rabe 23

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

Dirty Risotto 24

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

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in garlic & white wine

Chicken Cardinale 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc, served with spinach & rice

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato 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