Monday March 5, 2018

French Onion Soup 7

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

Fafalle Fagioli 21

shrimp, baby zucchini, tomatoes & cannellini beans in garlic & oil

Lobster Ravioli 23

chopped asparagus & tomatoes in a champagne cream sauce

Sea Scallops Scampi 27

fresh sea scallops in a lemon garlic sauce served over linguini fini

Beef Braciole 28

braised beef braciole & crumbled sweet sausage in a ragu sauce served baby rigatonis topped with grated reggiano

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & olive oil served with mixed vegetables & a potato croquette

Blackened Pork Chop 26

seared cajun spiced double cut pork chop topped with sautéed peppers & onions served with mixed vegetables & a potato croquette

 Veal Chop Au Poivre 36

pan-seared veal chop in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Branzino Al Forno 28

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

Pan Seared Yellow Fin Tuna 29

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