Monday April 30, 2018

French Onion Soup 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella cheese

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & grated parmesan cheese in red wine vinaigrette

Arugula Salad 11

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

Baked Tortellini 19

cheese tortellini in a fresh bolognese sauce topped with melted mozzarella

Farfalle Fagioli 20

escarole & cannellini beans with garlic & oil

Lobster Ravioli 24

asparagus & fresh tomatoes in a champagne cream sauce

Sea Scallop & Shrimp Scampi 26

sautéed in garlic & white wine served over capellini

Free Range Chicken 24

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

Pork Chop Au Poivre 26

double cut pan- seared pork chop topped with a creamy brandy peppercorn cream sauce served with broccolini & a potato croquette

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze 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

Orange Roughy Puttanesca 26

broiled filet with black olives, capers, & anchovies in a light tomato sauce served with mixed vegetables & a potato croquette

Cod Al Forno 28

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