Saturday November 3, 2018

Burrata 9

with marinated tomatoes, olive oil & basil on top of crostini’s

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Stuffed Artichoke 11

 Homemade Cavatelli Natalie 22

crumbled hot sausage, escarole, cannellini beans & tomatoes in garlic & oil

Farfalle Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a light cream sauce

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in garlic & white wine

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a white wine sauce

Cornish Hen Vinegar Peppers 25

with hot sausage, potatoes & cherry peppers in a balsamic reduction served with broccoli rabe

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Francoli 28

sautéed scaloppini topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Blackened Salmon 26

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

Branzino Livornese 27

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

Cod Al Forno 28

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