Sunday March 4, 2018

Vegetable Lentil Soup 7

Arugula Salad 11

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Stuffed Artichoke 11

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Lobster Ravioli 23

chopped asparagus & tomatoes in a champagne cream sauce

Linguini Fini Due Mare 24

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

Beef Braciole 28

braised beef braciole & crumbled sweet sausage in a ragu sauce served over homemade tagliatelle topped with grated reggiano

Free Range Chicken 24

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

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & mashed potatoes

Grilled Veal Chop 36

topped with sautéed peppers & onions served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Cod Al Forno 28

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

Pan Seared Yellow Fin Tuna 29

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