Sunday May 13, 2018

Fried Artichoke Hearts 9

served with blue cheese

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Grilled Portobello Mushroom 10

topped with scallions, roasted red peppers, goat cheese & a balsamic reduction

Wedge Salad 11

iceberg, tomatoes, red onions, crispy bacon & blue cheese dressing

Crab Cakes 14

lump crabmeat crab cakes served with tartar sauce

Homemade Tagliatelle Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Homemade Cavatelli Alla Rabe 24

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

Lobster Fra Diavolo 27

½ lobster in shell & clams sautéed in a spicy marinara sauce served over linguini fini

Risotto Di Mare 29

shrimp, clams, calamari, sea scallops, mussels & chopped tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetables stew served over mashed potatoes

Salmon Oreganata 26

broiled & topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & rice Grilled Veal Chop 36

topped with peppers & onions served with broccoli rabe & mashed potatoes

Branzino Al Forno 28

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

Blackened Cod 28

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with lentils & spinach