Friday March 16, 2018

Seafood Bisque 8

Sal D’s Spring Rolls 10

sausage, broccoli rabe & mozzarella

Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Arugula Salad 11

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

Clams Casino 12

Homemade Gnocchi 20

with chopped tomatoes in a pesto cream sauce

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Tagliatelle Calabrese 22

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

Linguini Fini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Chicken Cardinale 23

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

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Piccata 28

sautéed veal scaloppini topped with capers & artichoke hearts in a lemon wine sauce serve with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Orange Roughy Livornese 26

broiled filet with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & rice

Baked Branzino 28

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