Thursday April 19, 2018

Chicken Noodle Soup 7

Johnny Boy Calamari 13

Arugula Salad 11

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

Sal D’s Burrata 11

fresh burrata over sliced tomatoes & topped with a balsamic glaze

Beet Salad 11

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

Risotto Primavera 21

seasonal vegetables in a white wine sauce

Fusilli Calabrese 22

pancetta, crumbled sweet sausage & meatballs in a light tomato sauce topped with shaved reggaino

Whole Grain Penne Alla Carciofo 23

chicken, artichoke hearts, broccoli & plum tomatoes in garlic & oil

Fettuccini Langostino 25

fresh lobster meat & asparagus in a champagne pink sauce

Free Range Chicken 26

cut up oven roasted chicken in garlic & oil served with sweet sausage link & broccoli rabe

Veal Mona Lisa 28

sautéed veal scaloppini topped with steamed plum tomatoes & capers in a lemon wine sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Monkfish Provincal 27

monkfish medallions, tomatoes, scallions & capers in a lemon wine sauce served over linguini fini

Baked Cod 28

topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & roasted potatoes

NY Strip Steak Au Poivre 35

topped with a brandy peppercorn cream sauce served with mixed vegetables & roasted potatoes