Tuesday February 13, 2018

Sal D’s Burrata 10

sliced tomatoes, basil, extra virgin olive oil & a balsamic reduction

Stuffed Artichoke 11

Arugula Salad 11

baby arugula, tomatoes, red onions, shaved reggiano cheese in a lemon & olive oil

Asparagus Salad 11

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

Vodka Bar Pie 8

thin crust, vodka sauce, fresh mozzarella, basil & red peppers flakes

Spaghetti Carbornara 21

pancetta, peas & parmigiano

Homemade Pappardelle Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta cheese

Homemade Cavatelli Perfumate 22

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

Lobster Ravioli 23

chopped asparagus & tomatoes in a champagne cream sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mozzarella & mushrooms in a brown demi-glaze served with mixed vegetables & a potato croquette

Lamb Osso Buco 27

braised lamb shank in a vegetable stew served over risotto

Salmon Oreganata 26

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

Cod Livornese 27

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

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