Wednesday November 28, 2018

Sal D’s Spring Rolls 11

mixed sausage, broccoli rabe & mozzarella cheese 

Burrata 12

arugula, fig jam & prosciutto with crostini

Nino Salad 11

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

Johnny Boy Calamari 12

fried calamari with sautéed hot peppers & broccoli rabe

Fusilli Calabrese 22

crumbled sweet sausage, pan-fried meatballs, pancetta, onions, basil in a plum tomato sauce topped with baby burrata

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, beans & tomatoes with garlic & oil

Lobster Ravioli 22

chopped tomatoes & asparagus in a champagne cream sauce

Homemade Tagliatelle Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Chicken Portobello 23

sautéed chicken topped with portobello mushrooms, roasted peppers & mozzarella with a sherry wine brown demi sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Bruschetta 28

breaded veal cutlet topped with mozzarella, grape & plum tomatoes, basil & olive oil topped with shaved reggiano 

Grilled Salmon 26

grilled salmon with fresh lemon served with asparagus & a potato croquette

Baked Stuffed Orange Roughy 27

baked filet stuffed with crab meat and topped with a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Branzino Toscano 28

broiled filet with capers, black olives, red onions & potatoes in a light tomato sauce served with sautéed spinach