Saturday March 31, 2018

Fried Zucchini Chips 8

served with blue cheese

Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Arugula & Kale Salad 11

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

Stuffed Artichoke 11

Wedge Salad 11

iceberg, tomatoes, crispy bacon, red onions topped with blue cheese

Rigatoni Amatriciana 21

crispy pancetta, onions, roasted garlic & basil in a plum tomato sauce topped with shaved reggiano cheese

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a champagne cream sauce

Linguini Due Mare 24

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

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Lamb Osso Buco 28

braised lamb shank in a vegetable stew served over mashed potatoes

Blackened Pork Chop 26

pan seared cajun spiced double cut pork chop 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

Baked Cod 28

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

Branzino Al Forno 28

egg battered filet topped wit shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice