Saturday March 17, 2018
Seafood Bisque 8
Stuffed Pepper 8
ground beef, rice & vegetables topped with melted mozzarella in a marinara sauce
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
Homemade Gnocchi 20
with chopped tomatoes in a pesto cream sauce
Homemade Tagliatelle Calabrese 22
in a fresh pork ragu sauce topped with a dollop of ricotta
Homemade Cavatelli Santa Lucia 23
crumbled sweet sausage, mushrooms & peas in a pink sauce
Risotto Di Mare 28
shrimp, clams, mussels, calamari, sea scallops & tomatoes in white wine sauce
Free Range Chicken 24
partially de-boned oven roasted chicken in garlic & olive oil served with mixed vegetables & mashed potatoes
Pork Osso Buco 26
braised pork shank in a vegetable stew served over mashed potatoes
Veal Francoli 28
sautéed veal scaloppini topped with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream served 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