February 1, 2018

Split Pea Soup 7

with smoked ham bone

Broccolini Fagioli 10

with cannellini beans & tomatoes in garlic & oil

Burrata 10

marinated tomatoes on top of crostinis with a balsamic glaze

Sal ‘s Salad 11

romaine lettuce, cucumbers, carrots, spicy soppressata & fresh mozzarella cheese with vinaigrette dressing

Homemade Gnocchi 20

in a pesto cream sauce

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a light tomato sauce

Homemade Cavatelli Natalie 22

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

Lobster Ravioli 23

with chopped asparagus in a champagne pink sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & gorgonzola cheese topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Veal Osso Buco 34

braised veal shank in a vegetable stew served over risotto

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Monkfish Scampi 27

monkfish medallions sautéed in garlic & white wine served over zucchini pasta

Branzino Al Forno 28

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

Brussel Sprouts Oreganata 8

topped with seasoned breadcrumbs in a lemon wine sauce