Tuesday March 13, 2018

 Chicken Meatball & Escarole Soup 7

with cheese tortellini

Sal D’s Burrata 11

burrata on top of crostini with fig jam & fresh prosciutto topped with a balsamic glaze

Beet Salad 11

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

Meatball & Onion Bar Pie 10

napolitano bar pie topped with meatball & onion

Homemade Cavatelli 21

in a pork ragu sauce topped with a dollop of ricotta

Homemade Tagliatelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Linguini Fini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

 Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Siciliano 28

breaded veal cutlet topped with prosciutto & breaded eggplant topped with mozzarella in a marinara sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Monkfish Mare E Monte 27

monkfish medallions sautéed with mussels, cannellini beans & spinach in a fra diavalo sauce served over linguini fini

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