Friday March 23, 2018

Lentil Soup 7

Burrata 10

sliced tomatoes, basil, olive oil & balsamic glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

ice berg, tomatoes, red onions, crispy bacon & blue cheese dressing

Stuffed Artichoke 11

Homemade Gnocchi 21

with chopped tomatoes in a pesto cream sauce

Homemade Cavatelli Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Homemade Tagliatelle Pomoroso 24

shrimp, roasted garlic, fresh plum tomatoes & basil in a light tomato sauce

Risotto Di Mare 28

shrimp, calamari, clams, mussels, sea scallops & tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Chop Gimignano 26

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

Veal Sorrentino 28

sautéed veal scaloppini topped with prosciutto & frilled eggplant in a lemon wine sauce 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

Branzino Livornese 26

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

Baked Cod 28

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

Sea Scallops Scampi 28

sautéed in garlic & white wine served over linguini fini