Friday May 18, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

sliced heirloom tomatoes, basil, olive oil & a balsamic glaze

Wedge Salad 12

iceberg, heirloom tomatoes, red onions, purple beets, crispy bacon & blue cheese dressing

Stuffed Artichoke 11

Seafood Salad 13

Homemade Cavatelli Fagioli 21

broccolini & cannellini beans in garlic & oil

Lobster Ravioli 22

topped with chopped asparagus in a pink sauce

Rigatoni Artista 23

chicken, peas, porcini mushrooms & sun-dried tomatoes in a cream sauce

Homemade Tagliatelle Pomoroso 26

shrimp, onions, roasted garlic & basil in a plum tomato sauce

Chicken Sorrentino 23

sautéed chicken topped with grilled eggplant, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with broccolini & a potato croquette

Soft Shell Crab Scampi 25

sautéed soft shell crabs in a garlic & white wine served over capellini

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Baked Cod 27

topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & rice

Branzino Al Forno 28

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