Friday March 2, 2018

Vegetable Lentil Soup 7

Arugula Salad 11

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

Stuffed Pepper 8

ground beef, risotto & vegetable stuffing topped with melted mozzarella in a marinara sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Stuffed Artichoke 11

Homemade Gnocchi 20

with chopped tomatoes in a pesto cream sauce

Homemade Cavatelli Fagioli 21

spinach & cannellini beans in garlic & oil

Linguini Fini Due Mare 24

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

Homemade Tagliatelle Di Vinci 26

sea scallops & mushrooms in a pink sauce

Chicken Paisano 23

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

Veal Chop Au Poivre 36

topped with a brandy peppercorn cream sauce served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

monkfish medallions with clams & beans in a spicy marinara sauce served over linguini fini

Blackened Cod 28

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach

Pan Seared Yellow Fin Tuna 30

pan seared filet topped with a ginger garlic sauce served with spinach & rice