Thursday November 8, 2018

French Onion Soup 7

Burrata 9

with marinated tomatoes, olive oil & basil

Nino Salad 11

romaine, red onions, tomatoes, roasted red peppers & provolone with a red wine vinaigrette

Stuffed Artichoke 11

Homemade Gnocchi 21

with baby zucchini in a pink sauce

Cavatelli Calabrese 22

meatballs, pancetta & crumbled spicy sausage with plum tomatoes & basil in a light tomato sauce topped with ricotta

Homemade Tagliatelle 26

fresh lobster meat & shrimp sautéed in a garlic & white wine sauce

Risotto Di Mare 28

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

Chicken Cardinale 24

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, sausage & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

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

Blackened Salmon 26

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

Baked Orange Roughy 27

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, tomatoes & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette