Saturday November 10, 2018

French Onion Soup 7

Stuffed Pepper 8

ground beef & vegetable stuffed & topped with melted mozzarella in a light tomato sauce

Burrata 9

with marinated tomatoes, olive oil & basil

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Stuffed Artichoke 11

Homemade Cavatelli Calabrese 22

crumbled sweet sausage, meatballs & pancetta with plum tomatoes & basil in a light tomato sauce topped with ricotta

Rigatoni Alla Rabe 23

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

 Tagliatelle Langostino 26

fresh lobster meat, asparagus & tomatoes in a light cream sauce

Cornish Hen Vinegar Peppers 25

oven roasted cut up cornish hen with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Cardinale 28

battered scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Branzino Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

 Orange Roughy Marechaire 27

topped with clams, shrimp, mussels & tomatoes in a white wine sauce served over linguine

Baked Cod 28

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