Sunday November 4, 2018

Burrata 9

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

Beet Salad 11

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

Stuffed Artichoke 11

Asparagus Fresco 12

asparagus spears topped with shrimp, tomatoes, breadcrumbs & mozzarella in a lemon wine sauce

Combo Della Casa 20

 baked lasagna, eggplant rollatini & a meatball topped with melted mozzarella in a marinara

Rigatoni Carbonara 21

pancetta, onions, peas & parmigiano

Farfalle Perfumate 23

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Langostino 26

fresh lobster meat, asparagus & shiitake mushrooms in a pink 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 risotto

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Orange Roughy Livornese 26

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

Pan Seared Branzino 27

topped with capers in a lemon wine sauce served with spinach & a potato croquette

Cod Al Forno 28

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