Thursday November 29, 2018

French Onion Soup 7

Sal D’s Spring Rolls 11

mixed sausage, broccoli rabe & mozzarella cheese 

Cucumber Salad 8

with feta cheese in a red wine vinaigrette

Wedge Salad 11

iceberg, tomatoes, red onions, crispy bacon & blue cheese dressing

Cajun Calamari Salad 12

fried cajun spiced calamari, arugula, red onions & shaved Reggiano cheese in lemon & oil

Fusilli Calabrese Carbornara 21

pancetta, onions, peas & parmigiano

Homemade Baked Cavatelli 22

in a fresh bolognese sauce

Homemade Tagliatelle Tre Mare 25

shrimp, clams & mussels in a pink sauce

Chicken Portobello 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Rollatini 28

breaded veal cutlet stuffed with prosciutto, mozzarella & asparagus topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Blackened Salmon 26

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

Baked Stuffed Orange Roughy 27

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

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & polenta