Monday April 2, 2018

Rice Balls 9

homemade rice balls topped with bolognese sauce & melted mozzarella

Sal D’s Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Arugula Salad 11

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

Cauliflower Oreganata 9

Homemade Gnocchi 19

with baby zucchini a pink sauce

Tagliatelle Carbonara 20

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with a dollop of ricotta cheese

Linguini Due Mare 24

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

Free Range Chicken 24

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

Lamb Osso Buco 28

braised lamb shank in a vegetable stew served over risotto

Stuffed Pork Chop 26

breaded stuffed pork chop with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac sauce with a touch of cream 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

Baked Cod 28

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

Branzino Al Forno 28

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