Thursday March 1, 2018

Vegetable Lentil Soup 7

Stuffed Mushrooms 8

with sausage & vegetable stuffing topped with a brown demi-glaze

Fried Peppers 8

sautéed hot & sweet peppers, capers, onions & olives in garlic & oil

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Tomato Salad 10

tomatoes, red onions, basil & provolone cheese in olive oil

Beet Salad 11

romaine, corn, purple beets, tomatoes, carrots & goat cheese in a vinaigrette

Fusilli Calabrese Carbornara 21

pancetta, peas & parmigiano

Rigatoni Perfumate 22

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

Lobster Ravioli 22

chopped tomatoes & asparagus in a champagne cream sauce

Sea Scallops Scampi 28

sautéed in garlic & white wine served over risotto

Chicken Paisano 23

sautéed chicken with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & sliced potatoes

Pork Chop Gimignano 26

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

Veal Osso Buco 36

braised veal shank in a vegetable stew served over risotto

Blackened Salmon 26

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

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & sliced potatoes

Branzino Al Forno 28

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