Thursday May 10, 2018

Broccolini Fagioli 9

sautéed with cannellini beans & tomatoes in garlic & oil

Arugula Salad 11

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

Stuffed Artichoke 9

Sal D’s Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Homemade Gnocchi 19

in a pork ragu sauce topped with shaved reggiano

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster Ravioli 23

chopped tomatoes & asparagus in a champagne cream sauce

Fettuccini Tre Mare 26

shrimp, clams, mussels in a pink sauce

Chicken Cardinale 23

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Country Style Pork Chop 26

pan fried breaded pork chop topped with mushrooms & peppers served with a tossed salad

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Monkfish Scampi 26

sautéed monkfish medallions in a garlic lemon sauce served over linguini fini

Blackened Cod 27

pan-seared cajun spiced filet topped lemon beurre blanc sauce served with spinach & roasted potatoes

Branzino Al Forno 27

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