Monday May 21, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Broccolini Fagioli 12

sautéed broccolini with fresh tomatoes, cannellini beans, garlic & oil

Asparagus Salad 11

asparagus, hearts of palm, tomatoes & feta cheese topped with vinaigrette dressing

Homemade Vegetable Lasagna 19

oven baked & topped with melted mozzarella in a pink sauce

Homemade Tagliatelle 21

in a fresh pork ragu sauce topped with shaved reggiano cheese

Linguini Fini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken Vinegar Peppers 25

cut up oven roasted chicken with crumbled spicy sausage & cherry peppers in a balsamic reduction sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sorrentino 28

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

Soft Shell Crab Scampi 25

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

Branzino Livornese 26

broiled filet with red onions, black olives & capers in a light tomato sauce served with spinach & a potato croquette

Salmon Provencal 26

broiled filet topped with tomatoes, capers & scallions in a white wine sauce served with mixed vegetables & a potato croquette