Tuesday December 11, 2018

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Chicken Parm Spring Rolls 10

Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Crab Cake 12

served with spicy mayo

Baked Cavatelli 19

with peas in a fresh bolognese sauce topped with melted mozzarella 

Rigatoni Natalie 23

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

Lobster & Sea Scallops Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Chicken Monte Bianco 23

breaded chicken cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

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

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Branzino 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

Baked Orange Roughy 28

topped with crabmeat in a lemon beurre blanc, served with mixed vegetables & a potato croquette