Saturday May 19, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

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

Beet Salad 11

romaine, purple beets, corn, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Stuffed Artichoke 11

Portobello Mushroom 12

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

Homemade Vegetable Lasagna 19

oven baked & topped with melted mozzarella in a light tomato sauce

Homemade Cavatelli Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Rigatoni Artista 23

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

Homemade Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce

Chicken Sorrentino 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served with mashed potatoes

Soft Shell Crab Scampi 25

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

Baked Cod 28

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

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, seasoned breadcrumbs & tomatoes in a white wine sauce served with mixed vegetables & rice