Thursday November 15, 2018

Seafood Stuffed Mushrooms 8

 topped with a lemon wine sauce

Ricotta Meatballs 8

“meatless” meatballs

Burrata 9

with marinated tomatoes, olive oil & basil

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Homemade Gnocchi 21

pesto cream sauce with tomatoes

Baked Stuffed Rigatoni 22

in a Bolognese sauce

Cavatelli Alla Rabe 23

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

Homemade Tagliatelle 26

fresh lobster meat, mushrooms & in a champagne pink sauce

Free Range Chicken 25

oven roasted partially de-boned chicken with a hit sausage link in garlic & oil served with broccoli rabe & a potato croquette

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Veal Cardinale 28

Battered veal topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan-seared cajun spiced filet served with fresh lemon, mixed vegetables & a potato croquette

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with cannellini beans in a spicy marinara sauce served over linguine