Friday December 14, 2018

Fried Artichoke Hearts 9

served with blue cheese

Burrata 10

marinated tomatoes, basil & olive oil on crostini

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, tomatoes, hearts of palm & feta cheese in a vinaigrette

Seafood Salad 14

Paccheri Calabrese 22

in a fresh pork ragu topped with ricotta

Fusilli Ortelana 23

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

Sea Scallops & Shrimp Scampi 26

sautéed in garlic & white wine sauce served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken in garlic & oil topped with cippolini onions served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

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

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Monkfish Mare E Monte 27

monkfish medallions sautéed with clams, spinach & beans in a 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 & rice

Blackened Swordfish 28

pan -seared filet served with fresh lemon, broccoli rabe & rice

Grilled Rib Eye 36

20 oz rib eye topped with sautéed mushrooms & onions served with mixed vegetables & mashed potatoes